Hey there everyone, it’s finally Friday! The day when students everywhere find an excuse to not go out, simply because of the cost of weekend club nights.
It’s been a long week, which I’ll tell you more about when we get to Sunday’s summary, and please trust me when I say I plan on an early night tonight. Plan being the main word in that sentence.
Any of you who have me on snapchat will possibly have seen that I attempted making fudge yesterday. Again, I say attempted because it’s approaching 20 hours in the fridge and still hasn’t set. We think I put it in the fridge too early or something like that. But while I was baking (does it count as baking?) I realised how long it’s been since I shared a recipe with you! So if anyone is interested in making fudge, this is the recipe I used yesterday (taken from the goodtoknow website).
- 450g caster sugar – I used brown caster sugar instead of white
- 85g butter – I used unsalted because who actually likes the salted?
- 150ml milk – again, I used skimmed milk as it’s what I prefer to have in my tea or cereal but use whatever you like!
- 175g evaporated milk
- A few drops of vanilla extract
- Oil for lining your tray.
Now before I go any further, I’m gonna say that there are a few things I did there that could possibly be contributing to the problems with the setting. I know that really using a different sugar and/or milk shouldn’t make a difference but who knows. Maybe one of you can correct me!
- In a large pot over a low heat, mix together the butter, milk, evaporated milk, and sugar. Stir frequently until the sugar is completely dissolved.
- Allow it to come to the boil, stirring occasionally so as to prevent the sugar from sticking and burning.
- Continue boiling until the mix reaches 116C (241F) on a sugar thermometer, or for those of us without a sugar thermometer – spoon a small amount of the liquid into iced water. If it forms a soft ball then it has reached the afore mentioned temperature.
- Remove the pot from the heat and stir in the vanilla extract before pouring into your oiled tray.
- Leave in the fridge to set! The time taken for this is yet to be confirmed, however the website claims about half an hour.
Hope you enjoy the fudge! It was suggested to me that instead of having it as fudge I just use a spoon to eat it. This is becoming more and more tempting as time goes on.
Hope you have a great Friday and Saturday! Don’t forget to come back on Sunday for a round up of the week.