While I’m about it, I think I should share the best fudge recipe I know. Afterall, Christmas is coming and teachers’ pressies are to be made. Oh, okay, actually we just make a batch and scoff it ourselves. This has been passed down through the family: Trinder to Gammage, to Hauxwell, to Chaderton….
So gently heat 3oz butter, tin evaporated milk, 1.5 lb sugar until butter is melted and sugar has dissolved. Keep on stirring! Bring to boil – it will rise up so use a big heavy saucepan. Boil for 20-30mins, stirring every so often. It will catch very easily (if it does scrape the bits into the mix and pretend the speckles are a special addition…..). When you reach the soft ball stage (drop a spoonful into cold water, roll between your fingers. Funnily enough, if it forms a soft ball you are at the soft ball stage), boil for a minute more (I like my fudge granulated and not claggy). Take off the heat and beat like crazy (a touch of vanilla now is nice). It will thicken, so scrape or pour into greased tin. Cool. Cut. Eat. If you haven’t cooked it enough, then it won’t set. Just gently melt it, bring it back to the boil and heat until soft ball stage. Beat again and learn to be more patient
Please be careful, this is volcanic. If you get any on you, it will burn. Wash under water for 10 mins and don’t do it again!!
We love this fudge and my sons’ teachers say it is the best they get. I am not being immodest, just trying to tell you it is yummy.