And fudged fudge at that...well, my first attempt didn't exactly go to plan and set with the consistency of sorbet.Still, every cloud has a silver lining and it tasted great and worked even better heated up poured over bananas for pudding. Or, in my dear husband's case, vanilla ice-cream and bananas.
By now some of you may be spotting common theme appearing in my blog...well that is all down to the fact that my dear husband has a taste for all things sweet and chocolatey and who I am to deny this? Instead, I get to be the wonderful wife that can cook and create things to indulge his sweet tooth and mine...because lets be honest here I like sweet stuff too.
So anyway, about two weeks ago I set about the task of making some fudge as a valentines gift for my dear husband. I found a great recipe for vanilla fudge with evaporated milk that was based on timings rather than temperature, which was a good thing as I don't have a sugar thermometer.
Now I know that traditionally many people would have opted for the condensed milk over the evaporated milk but this wasn't a planned concoction rather I was being sponatneous and using what I had in my cupboard. Should I ever revisit making fudge I will try it with condensed milk.
At this point a few of you are thinking, hang on, if it was for a valentines gift how can it have been spontaneous? My answer is simply this; I am a stay-at-home-mum on a budget and I didn't have time to knit him anything.
My first attempt was made with granulated sugar which, although part of the recipe, is where I think I went wrong. When I repeated the recipe later on in the week I changed this for caster sugar and got (as you can see) fantabulous results. I know it tasted good as this box lasted less time than the aforementioned fudged fudge.
*Edit* this fudge does have a more toffee like consistency rather than one that melts in your mouth
So anyway, about two weeks ago I set about the task of making some fudge as a valentines gift for my dear husband. I found a great recipe for vanilla fudge with evaporated milk that was based on timings rather than temperature, which was a good thing as I don't have a sugar thermometer.
Now I know that traditionally many people would have opted for the condensed milk over the evaporated milk but this wasn't a planned concoction rather I was being sponatneous and using what I had in my cupboard. Should I ever revisit making fudge I will try it with condensed milk.At this point a few of you are thinking, hang on, if it was for a valentines gift how can it have been spontaneous? My answer is simply this; I am a stay-at-home-mum on a budget and I didn't have time to knit him anything.
My first attempt was made with granulated sugar which, although part of the recipe, is where I think I went wrong. When I repeated the recipe later on in the week I changed this for caster sugar and got (as you can see) fantabulous results. I know it tasted good as this box lasted less time than the aforementioned fudged fudge.
*Edit* this fudge does have a more toffee like consistency rather than one that melts in your mouth
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