Fudge is one of my favorite treats, and during my winter trips around England, I can’t stop eating it. I never get back home without a few boxes full of salted caramel fudge and any chocolate kind ones (I love the ones you can get at the fudge stall at Camden Market).
Due to Covid-19 in 2020, I sadly had none… A few days ago, I, therefore, decided it was about time for me to give it a try and prepare some homemade fudge!
What is fudge?
Fudge is actually a sort of candy made from crystallized sugar produced by cooking it with milk, salt, and other flavorings. The most popular flavor of fudge is chocolate, and the word fudge itself is often erroneously used as a synonym for the word chocolate. Still, my favorite one is definitely the salted caramel fudge.
Popular flavors are also peanut butter, marshmallow, maple walnut and raisins, crumbled cookies, and other ingredients are often added to the mix. You can also combine multiple fudge flavors, either in layers or by swirling the two together before allowing it to cool and set.
So, despite its chocolaty connotations, the texture of fudge is more closely related to marshmallows, but instead of gelatin or egg whites, it relies on fat and milk proteins.
How to prepare homemade salted chocolate fudge
Just a few ingredients, a quick preparation and a few hours waiting…
- 170 g milk or dark (or even white chocolate) in small pieces
- 395 g condensed milk
- 160 g brown sugar
- 120 g salted butter, diced
- 75 g golden syrup
- 50 g liquid glucose
- 5 pinches fine sea salt, plus extra for sprinkling
In a heavy pan, cook condensed milk, sugar, salt, butter, golden syrup, and liquid glucose till the thermometer reaches 114°. Sugar and cream must be brought to a boil by gently stirring, refining from stirring again throughout the rest of the cooking process. In the meantime, grate the chocolate and set it aside.
Once the mixture is ready, let it cool for fifteen minutes (45°) before adding the reserved grated chocolate and stirring till it completely melts. Keep stirring till the surface of the mixture starts looking dull.
Pour the mixture into a 20cm square baking tin covered with baking paper and sprinkle with salt. Allow the fudge to cool and firm for at least three hours or even better overnight, then cut it into pieces and start devouring it!
Homemade golden syrup and liquid glucose
Where I live, I couldn’t find any golden syrup nor liquid glucose and had to prepare them at home. It’s actually quite easy, and once ready, you can store them in a jar and use them for at least two months.
- 50 g light brown sugar
- 2 tsp cold water
- 250 g raw sugar
- 250 g boiling water
- 1/2 slice lemon (about 5 mm thick)
Cook the brown sugar and the cold water in a heavy saucepan for about 15 minutes, stirring till all the sugar is dissolved. Then add the other ingredients and cook for 35 minutes while stirring with a wooden spoon.
Remove the lemon and pour it into a sealable jar or bottle, allow it to cool for a few hours before sealing, and store it in a cool dark place.
- 430 g white sugar
- 140 g cold water
- 1 pinch salt
Cook all of the ingredients in a saucepan for about 5 minutes, stirring till everything melts. As with the golden syrup, pour it into a sealable jar or bottle, allow it to cool for a few hours before sealing, and store it in a cool dark place.
How to store fudge
Easy! Fudge can be stored at room temperature in an airtight container, lasting up to two weeks. You can also store fudge in the freezer for several months, letting it thaw at room temperature before serving.