I wanted to try my hand at fudge making. I haven’t tried it before and with a plethora of recipes for different types of fudge out there I wondered what Cakeyboi twist I could put on it.
I bought my ingredients, including some dried blueberries which I thought would hold together better in the finished article. I rehydrated them by placing them in a cup of warm water whilst I got on with the fudge itself. I put all of my ingredients in the saucepan, clipped on my candy thermometer and slowly brought the mixture up to the magic temperature of 115oC. I think this is softball stage – but as I’ve said before that sounds too sporty and I shall just stick to temperatures!!
I then turned off the heat and let the mixture cool to about 40oC. This was when I had to beat the fudge within an inch of it’s life, so it lost it’s sheen and turned thicker. I then added the drained and slightly juiced up dried blueberries and poured this into my prepared tin, lined with foil and a spritz of oil. And waited for it to set. And waited and waited. In fact, I left it overnight and when I examined it in the morning it was like a sugary slush. Very disappointing.
But I was not to be beaten (well, I was, keep reading), I tried the whole thing again, with a slightly different recipe, but still armed with those all important temperatures. And it seemed to work. The cooled mass, when beaten seemed thicker and I poured it into the tin. It hardened on top quite quickly and I left it overnight again.
But this morning, when I peeled back the foil, for a split second I thought it had worked. It was solidish – but then the whole damn thing cracked and underneath was sugary slush?
So Cakeyboi cannot make fudge! I shall persevere though, but if anyone has any ideas on what I did wrong, or has any tips to give me re: fudge making I would love to hear.