Chocolate Fudge

I did make it back into the kitchen to whip up a batch of fudge. This time chocolate. And as you can tell from the photo I have had some success.  The recipe is from the cookbook I feature a few days ago called Christmas Candy. This recipe although it may seem intricate is pretty easy and was a breeze to create. I still do not have a candy thermometer however my kitchen intuition kicked in nicely. So far this recipe is the simplest and easiest. 

Old-Fashioned Chocolate Fudge

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2 ounces unsweetened chocolate

1 cup of milk

2 cups granulated sugar

1 tablespoon light corn syrup 

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts

*Notes: I did not have corn syrup so instead I used golden syrup. Also I omitted the walnuts. 

Grease an 8 inch pan with butter.

In a large, heavy saucepan, combine the chocolate and the milk. Cook over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.

Stir in the sugar and corn syrup. Increase the heat to moderate and continue stirring until the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage. (236ºF on the candy thermometer). Note: Since I do not have a candy thermometer I used my mum's method of dropping a bit of the boiling mixture into a glass of cold water until it form a soft- ball. 

Remove the pan from the heat and stir in the butter and the vanilla. Set aside until the candy cools to lukewarm (110ºF). Note: Once the top of the fudge in the saucepan looked less glossy and when tipping the saucepan the fudge looked like it had a skin on top, I started to beat it with a wooden spoon until it thick and creamy. 

With a wooden spoon, beat the fudge until it is thick and creamy and no longer glossy. Quickly stir in the nuts.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. 

When the fudge is firm and completely cool, cut into squares.

Hope you had a great weekend! - JW  

Christmas Candy

Christmas time has it's usual suspects at the dinner and dessert table. Wade through all the mincemeat tarts, fruit cake, shortbread, and rum balls and seemingly there is supposed to be a cornucopia of Christmas candy. My mum never made candy at Christmas probably because she made fudge periodically throughout the year. 

This cookbook is only 63 pages has no index just a table of contents which in most part acts as both. There is a simple and brief introduction regarding making the best candy, storing candy and packaging candy and other confections. Charming Victorian inspired holiday illustrations. Classic recipes such as almond clusters, pralines, peppermint creams, peanut brittle, fudge, salt water taffy and popcorn balls.

Last night I attempted to make the fruit fudge. I say attempted because I have tried on occasion to make this confectionary goodness only for my efforts to be a bit on the disappointed side. Although in my defence I think having a candy thermometre would help, slightly. My mum never used a candy thermometer and her fudge was fabulous every time. So much so that it would be purchase even before hitting the school's bake sale table.  

I found a recipe, from this book, to be nearly fool proof. The fudge did turn out. That said, I think a tweak here or there on my part, could make it better. I will go back to the kitchen at some point today and have another go. In the meantime I will share the recipe from the book so that you may try.

Fruit Fudge

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2 cups granulated sugar

1 cup milk

1/4 cup unsalted butter

1 teaspoon vanilla extract

1/2 cup mixed canned fruit, coarsely chopped

**candied cherries may be substituted for the mixed fruit

Grease an 8 inch square pan with butter.

In a large heavy saucepan, combine the sugar, milk, and butter. Cook over high heat, stirring constantly, until the sugar dissolves. Reduce the heat to moderate and continue to cook, stirring constantly, until; the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage (236ºF on the candy thermometer). 

Remove the pan from the heat and stir in the vanilla. Set aside until the candy cools to lukewarm (110ºF).

With a wooden spoon, beat the fudge until it is thick and creamy and is no longer glossy. Quickly stir in the fruit.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. When the fudge is firm and completely cool, cut it into squares. 

Notes: Because I do not have a candy thermometer I had a glass of cold water beside the saucepan and periodically took a small spoon with a small amount of the fudge as it cooked and tipped it into the water to see if it would form a small soft ball... hence the term "soft-ball stage". Probably not the most effective way however that is how my mum tested her fudge. And it turned out every time. 

Hope everyone is enjoying the week so far. - JW