Wednesday, December 15, 2010

a salted fudge experiment

If anything entitles me to take my place here in Blogtopia, it is that I am the undisputed Queen of Fudge.


Before I awarded myself that title, I used to make old-fashioned fudge by measuring sugar, milk and butter into a saucepan and boiling it with a sugar thermometer. Now I chuck in unmeasured quantities of those ingredients, boil till it looks right, and beat till I feel like stopping, and it turns out beautifully. I could nearly throw a few carrots into a pan and simmer and it would turn into carrot fudge. No need to applaud.

Here's how to make a good basic fudge:
USE: 300ml Milk, 450g sugar, 100g butter


METHOD
1. Grease a glass dish or a plate
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring once in a while, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat. Leave to cool for a minute or two.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and become slightly grainy.
6. Pour into the prepared dish and leave to set at room temperature or in the fridge.
7. Once set, cut the fudge into squares.




So I thought I'd jump on the current salted chocolate bandwagon and have a go at salted fudge. I boiled up a batch, added a few squares of 85% dark chocolate, beat it till it turned grainy, turned it out and sprinkled it with sea salt before it set. Any salt would have done, but sea salt sounds good and look at that sparkle it gives.

It was pretty tasty. Not quite as blatantly delicious as chocolate fudge with salted peanuts added, but more sophisticated. The children won't like this, I thought to myself, so I ate it all.

39 comments:

  1. Beautiful! I would be proud to hand out bags of this powerful stuff on Christmas morning. Mastering Fudge is no easy task Mise! The sea salt is a lovely touch.x

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  2. I only know how to eat fudge. I wish I could say I'm game to try and make it :)

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  3. Sorely tempted to give this a go Mise!

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  4. I just stopped myself in time from making a tasteless joke about 'fudge queens' at the expense of a fellow blogger. Phew.

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  5. And rightly so, Tom, after I was so mannerly about your Christmas card even though you didn't post me the élite blue sparkly version. Keep up the stopping.

    Thanks Lilly!

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  6. Such confidence with your measurements definitely deserves a royal title. It looks delicious. x

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  7. Mmmmm, it does look good. But the rector's wife here also makes extraordinarily good fudge. I think a taste test is in order. Shall I send you my address so you can post me a sample of your next batch?

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  8. You are certainly up there with the Michelin starred chefs with your sweet/salt combination. It looks and sounds delicious Mise and I even might give it a go !!....and that's Michelin stars for you, as I don't often make sweet things.....I'm more of a savoury kinda gal. XXXX

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  9. You are a thoughtful mother.

    And indeed, the queen of fudge.

    xo jane

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  10. You're very generous to disclose your superlative fudge recipes, Mise. I'd consider myself very lucky if I received a bag of these. Which won't be happening because you've eaten it all, of course.

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  11. I love your logic! I use something similar myself when I eat all of anything really.

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  12. not having that in my house. I would eat the whole dang thing before it even cools. poured over ice cream? add some salted pecans? We don’t use those kind of measurements here. We’re cups, and teaspoons kind of bakers..

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  13. Long hearty laugh at your last sentence.

    .... still laughing.

    .... still laughing.

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  14. I think it is only fair and right that you, with two small children, should cook something up which they won't like and then eat it all yourself.

    I started that chocolate and salt thing, did you know.

    I will be cooking that fudge today. No now. With salt, to eat by myself.

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  15. I don't care for fudge. The butter interferes with the chocolate part. But I do care very much for your wit. 80% cacao. Thank you.

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  16. Hahahaha, you ate it all :)

    You're young enough to do that. I, on the other hand, with lower metab, wouldn't dare make fudge and have it in the house for, surely, it wouldn't survive an hour in the same room with me!

    But, anyway, thanks for the tutorial...at least I can enjoy fudge vicariously :)

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  17. It looks delicious Mise...like it should be on the cover of a magazine...

    I prefer my sweets sweet and my salties salty, finding it much more to my liking to eat fudge, then crisps, then fudge.....but I know it is the big thing in cuisine to salt ones sweets.

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  18. Love fudge. Dangerous stuff to have around the house, though.

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  19. That's it? I am one of those chocolate + salt people. I would like to try this (and Joyti's gingersnaps and Julia's chocolate cake and Vanessa's snow topped spice cake...). Oh, so much temptation, from all directions. Too much goodness in the world at the moment. What to do next is a very difficult question.

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  20. Hello,
    I can't resist. I have to try although the last thing in the world I need now is fudge. xx

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  21. Hmmmm, sounds like an excuse not to send us samples. What do you mean by make my own?

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  22. I love eating fudge, but I've never tried making it. Yours looks just perfect. You are a multi-talented woman.

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  23. Very timely this post as I planned to make fudge and other sweets this weekend. Your fudge looked so delicious I copied down your recipe. Thank you! I am not sure about the sea salt though my son loves salt so maybe....

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  24. MOTH here Mise. Any chance you could post the No-Fat version. Thanks heaps mate.
    xx

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  25. What a really dumb post to find you on! Now I am going to go and have a try...where did I put my sugar thermometer..do I have any chocolate...yes I've got lovely pink salt..Oh for heavens sake it is 12.30a.m. What on earth am I thinking about.
    This is all Jane's fault she sent me.
    I will be back and will report on my fudge attempts.

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  26. My boyfiend makes fudge for a living. It irks me somewhat, as I'm supposed to be the crafty one around here, but he appeases me with Spicy Christmas Biscuit fudge. I shall pass on your salty suggestions, and report back.

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  27. Mise, the pink salt is called Murray River gourmet salt and it comes from the Murray/Darling underground saline waters and the removal helps with our salinity problems. It is really pretty, tastes fabulous and we use it for everything (except throwing in with the cooking, because it is a wee bit expensive!!) Don't forget to talk to the moon tonight. xx

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  28. It's all very well blowing your own salty trumpet, but you've left me in a rather salivatory state over here. I can carry on and make this all much ruder, but best stop now eh.

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  29. Mise..! (Brid?) You are such a celebrity now!! I feel like a doofus because I didn't see the House & Home posts earlier..! Dang. I'm with Jane (flwrjane) and would have loved for you/your sister ;) to send me a copy of the magazine.

    OMG, Mise!! (Do I have call you Brid now? Or did you just fool the people at H&H??) As always, you are a mystery. To me you will always be Mise, though...

    Congratulations, dear! I am so very happy for you!! And of course your home is absolutely lovely.

    xoxooxxoxo,
    -maria

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  30. You shouldn't have given us the recipe Mise!!! After two months away but 3 kg gained - and Christmas just next week (what the heck - it's the season already isn't it???), I am NEVER going to lose weight!!! Bugger it. I may as well give in and just love me for my chubby self!!!
    xxx

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  31. The Fudge Kitchen actually, by the Abbey. This weeks' special: Baileys and white chocolate. Sickening.

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  32. i remember well and with much salivation that lovely box of PFW chocolate fudge issue that i was once lucky enough to enjoy ......ahh , those were the heydays...

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  33. Oh.. it seems my previous comment didn't take!!
    Well.. I have to say I am well and truly off sugar now.. after 6 months off it.. my body rejects it.. [not my mind though!!!].. so all the more for you dear Mise..

    in case I don't get back here beforehand, wishing you a wonderful Christmas and New year... filled with health happiness and joy!!!.. Thanks for your friendship and wit this year... you brighten the blogging world!! xxx Julie

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  34. Making fudge intimidates me, but I may have to try this recipe. Have a lovely Christmas. :)

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  35. I bow down to you oh queen of fudge. Boy do I love fudge too. I love the sparkle effect of the sea salt; extremely classy.

    Mise sending loads of holiday cheer to you and your dear family. May you be loaded down with fabulous memories to last a lifetime. Happy times when the kids are young!

    Merry Christmas x Deb

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  36. Ate it all? And I bet it tasted just delicious too. Merry merry Christmas to you and yours Mise. I so love your blog for the smiles which reading it inevitably bring, and I look forward to more merriment in the New Year. Amanda xx

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  37. When my son was aged about 8 he once tried to make fudge and accidentally mistook the salt for the sugar. When I read 'Salted Fudge' I thought for a moment that you'd found a way to make it work. Salt melts at somewhere above 700C, about the same point that the pan and the kitchen catch fire.

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  38. i love a mix of salty and sweet. i'll definitely be giving this a try. thanks for sharing!

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  39. All hail queen of fudge! Will have to try this soon, looks delicious!

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You're looking particularly well.

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