There is absolutely nothing festive about this fudge. You can make it in any season you like, but that doesn’t matter, I like alliteration and thus this is called festive fudge.
I hope all your Christmases were lovely and full of great things. I myself had probably one of the best Christmases on record. It marked a positive contrast from last year’s bleak period of injury and exams. This Christmas I still have backpain but I have no exams. YAY.
The weather was GRIM on Christmas day, but as long as it didn’t snow I was very happy. It was very Londonny and grey, which is what I like. Got a bit sopping wet on my run but it was invigorating. Our Christmas meal was of course a traditional one with all the trimmings. Us vegetarians had nutroast, which was so filling and I just got really full and felt like a pregnant lady. It unfortunately meant that I couldn’t have the fudge as a post post post post post meal treat. (I ate a lot).
Anyway, I have never made fudge before. I thought it was very beyond me. I thought ‘it’s a SWEET, don’t you need thermometers for that sort of craziness?’ No. It turns out. This salted caramel fudge was pretty darn simple. ENJOY.
-400g caster sugar
-125 g butter
-1x 397g can condensed milk
-2 tbsp of golden syrup
-Prepare a small baking tin with greaseproof paper.
-Melt all the ingredients in a pan on a low heat, stirring constantly.
-Bring the mixture to a boil, continuing to stir. It should start boiling ferociously, and which point you should be prepared to…you know, just be prepared.
-Take off the heat completely at this point. YOU KNOW ITS READY WHEN YOU DROP A BIT INTO ICE WATER AND IT SOLIDIFIES INTO A BALL OF FUDGE.
-Once off the heat, beat the mixture with a wooden spoon continuously until it comes away from the side and is very thick. This could take up to 10 minutes.
-Pour the mixture into your baking tray and smooth down. Sprinkle salts crystals on top, and press down with the back of a spoon to push into fudge mixture.
-Place in fridge for up to four hours, when it then should be ready to eat. Store in the fridge.