Fudge Fiasco

In a slightly ill-judged effort, I tried to make fudge last week, whilst also trying to make scones and gift bags for the teachers at BigSmall’s school. It’s a recipe I have used before, but for some reason (too much rushing and a too small pan I think!) it failed to set. Even after 24hrs in the fridge, it was more like sticky toffee sauce than fudge.

Fudge fiasco1
So I did what I always do when I am in need of help, and asked Twitter!

The general consensus was to chuck it all back in the pan, with a splash of evaporated milk (I am not sure what purpose this served, or if it is indeed absolutely necessary, but we had a tin (only 3 months out of date..) languishing in the cupboard, so I added a bit. Then boil until it reaches 115C, and try again.
Fudge fiasco2
(Other suggestions included stirring it into ice cream; add icing sugar and make frosting; spoon straight into your mouth!)

And I am pleased to report that it worked!
Fudge fiasco3
Kind of.
It’s not perfect fudge-some of it has a more toffee like consistency.
Maybe it’s Tudge, or Foffee.
Either way, it tastes pretty yum.
So it’s not just jam that can be re-boiled 😉

 

8 thoughts on “Fudge Fiasco

  1. Jen, if I remember rightly you substituted baking soda with baking powder these are not the same. Baking soda is Bicarbonate of soda so think this might have been the reason for the original fail. Or at least I think that’s what it might have been. Glad you’ve managed to save it!

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