OH FUDGE!

I recently discovered the small amount of effort it takes to make fudge! so naturally I had to give it a try! I was so excited and was positive it would turn out yummy and be easy after all there are only 4 ingredients and 2 steps!

Here is the recipe:

275g Caster Sugar
100g Muscovado sugar
225g Clotted cream
1/2 tsp vanilla extract
1) put all the ingredients in a large pan and heat gently, stirring until the sugar dissolves. Bring to the boil. Cover and boil for 3 minutes. uncover and continue to boil until the temperature reaches 116C (uh-oh!!! what!!?)

2) remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased square tin. Leave for 30 mins. Mark into squares with a knife and leave until set. Cut into pieces and store in an air tight container.

My first mistake was using granulated sugar instead of Caster....woops! but then what the heck! I need a thermometer!? When I read that my dreams of making fudge went out the window and I knew that I was walking on thin ice!

I poured the beaten mixture into a baking tin where it set immediately, this is wrong, very wrong, also rather freaky as the malton sugar looked like it was breathing as it made itself comfortable in the tin!

I left it for half an hour anyway but when I went to mark my squares I had to carve pieces out! certainly not as creamy as I was hoping. I cut it up and decided it was the moment of truth......it was solid there was nothing fudgy about it except the vanilla! This was something else, something rather disapointing! a little taste of failure perhaps!?

The short recipe fooled me into a false sense of security at how easy it is to make fudge but you actually need to keep a really close eye. Make sure you bring it to the boil gently and have your thermometer at the ready. This is not guess work!

Anyway now I have quite alot of crumbly squares of sugar. Yum :-(