Often associated with Devon and Cornwall, it might surprise some people to discover that fudge is actually an American creation with the first recorded recipe dating back to the 1800s from a student at Vassar college in New York. Fudge is only made with a few ingredients and is relatively simple to make, although you will need a sugar thermometer – a worthy investment for anyone with a sweet tooth. Fudge is often served as part of petit four, but also makes a fantastic edible gift or – if you can’t wait for a particular occasion – a delicious sweet treat. Once made a batch of fudge will keep for a couple of weeks refrigerated and stored in an airtight container.
Metric
Imperial
- 50g of butter
- 300g of caster sugar
- 50g of golden syrup
- 170g of evaporated milk
- 1 pinch of salt
Variations
There are endless possibilities when it comes to flavouring your fudge – chocolate is probably one of the most popular closely followed by lemon, clotted cream and rum and raisin.
Alcohol works well in fudge, try adding a little whisky, Baileys or Cointreau after you’ve mastered the basic recipe and experiment with different flavour combinations.
Dried fruits such as cranberries and apricots make great additions to fudge as seen in this recipe for White chocolate and cranberry for a festive treat. To add a punchy kick to your fudge you can use lemon zest, lime zest or even spices as Paul Foster does in his Chocolate and cumin fudge recipe.
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