A few years ago I was given a mini chocolatier kit, as an extra Christmas present, from my husband. I was thrilled with it, so thrilled in fact, that he regretted giving me the more expensive main present as he realised I would have been just as happy to receive just the chocolatier kit. I have to confess it doesn’t take a lot to please me. Anyway, you can imagine my delight when I opened the box to find mini utensils, a mini electric chocolate melting machine, in fact all the bits and bobs you’d need to get started making your own chocolates.
“What’s all this got to do with fudge?” I hear you shout. Well actually it has a lot to do with fudge, because since getting my wonderful little gadget I have got into sweet making with a vengeance and I am constantly on the look out for fillings for my chocolates.
The other day I was looking around different websites and came across a recipe for fudge. Hmmmm, I thought, fudge. That would be a good filling for my chocolates. The recipe claimed to be the best fudge recipe ever! That was a big claim because I have tried many different fudge recipes over the years and I’ve always been disappointed with the outcome. But, I do like to give everyone a chance and that included this recipe.
I read through the ingredients and realised straight away that there might be a problem getting the ingredients. One of the ingredients that had grabbed my attention was an American delicacy called “Fluff”, it is a sort of creamy marshmallow that has a multitude of uses.
I used to live in America where i first tried fluff, and was chuffed a few years ago to find that some shops sold it here. But, as I said, that was a few years ago and I couldn’t find anyone who sold it locally. I then searched the internet and managed to find it, but it was very expensive! So, undaunted I proceeded to adapt the recipe using a substitute for Fluff and, low and behold, it worked! And here it is!
16 oz/454g Caster sugar
170g or 1 small can of evaporated milk
185g/7½ oz marshmallows (white if possible, but, I had to use a couple of pink ones)
3¼ tsp Salt
1 tsp Vanilla Extract (you can use essence, but I prefer the extract for flavour)
12 oz Plain Chocolate (broken into bits)
9 inch square baking pan greased and lined with clingfilm.
This recipe makes about 2½ pounds of fudge.
Put the pan on the hob and bring the mixture to a the boil. You will need to keep stirring the mixture to help bring all the ingredients together but also to stop it catching on the bottom of the pan.
Once the mixture is boiling, reduce the heat to gentle boil and stir constantly for 5 minutes.
Once it has cooled cut into squares and eat! But you won’t be able to eat it all at once, so I recommend wrapping it in clingfilm and storing in an airtight container. I have found the longer you keep it, the better the fudge becomes, if you have the willpower! It really is yummy!