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
METHOD1. Grease a glass dish or a plate2. 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.