things i have recently learnt – never leave your other half in front of saturday kitchen because you will end up making something.
most recently, it was this chocolate marshmallow brown sugar fudge.
confectionery making has always been a bit of a dream of mine but, as we all know, sugar can be a cruel mistress. this recipe and method however seemed to rely plenty on watching and guess work as opposed to sugar thermometers and precise temperatures, so we thought we’d give it a go.
we halved all ingredients to make sure the mixture would fit into our pans, but this is the original ingredient list.
butter = 70g
soft light brown sugar = 300g
evaporated milk = 125g
pink & white marshmallows = 1 pack
milk chocolate = 300g
dark chocolate = 75g
– set up your tin by lining it with greaseproof paper
– put the butter, sugar and milk in a pan and melt gently; check to see if the sugar has dissolved by dipped the back of a teaspoon in the mix and seeing if there are any obvious sugar crystals left
– once the sugar has dissolved, add the marshmallows and turn up the heat to boil the mixture; stir occasionally, because it’s fun to see everything mixing together (this should take 5-6 minutes)
– take the pan off the heat and add the chocolate; leave this for a few minutes to let the chocolate melt in to the mix, then stir
– pour the mixture into your lined tin and leave for a few hours to set
– cut up and try a piece, for scientific reasons
– take some into work and feel smug when you can offer your colleagues a piece of homemade fudge
the result is crumbly, chocolatey and sugary – great in small doses, but don’t try to scoff the lot at once.