The first time I had American Fudge was as a kid on a fateful family holiday. The smell of vanilla and sugar was in the air and there was a demonstration area where fudge was worked on marble table tops and about 20 flavours on display to choose from (tough decision for a kid). My piece got wrapped up in paper and packaged in a little box with a plastic knife so that I could cut off and devour it bit by bit. For a little girl, can you IMAGINE the independence that little box of fudge felt like? I've been a huge fan of fudge ever since and after reading this recipe (hilariously passionate) I gave making my own fudge a whirl.
I CAN'T BELIEVE IT TOOK ME SO LONG TO MAKE FUDGE GUYS! I've promptly put it on my list of foods never ever to buy again as it is so much better homemade. Every day I'm reminded of the amazingness of sugar, cream and vanilla.
The prementioned recipe (exclamation!) was what I loosely went off to make my yummo fudge.
- 350g Caster Sugar
- 250ml Pure Cream
- 25g Butter
- A dash of Vanilla Extract
- As many chopped up Oreos as you can get in
- Place all ingredients into a saucepan over low heat and stir until all the sugar granules are dissolved.
- Crank up the heat and keep stirring while it boils away for about 15 mins until a light golden colour and reduced to a syrupy consistency. For those in the know this is the soft ball stage and about 115 degrees Celcius.
- Place mixture into the bowl of a stand mixer and beat slowly for about 10 mins until cooled down. At this point my fudge became a litle crumbly but I mixed it together with a wooden spoon when I stirred in the oreos.
- Pour into pre-greased and lined tin until completely cooled, then cut into pieces and try not to put yourself into a sugar coma.