Possibly the Best Fudge Ever

I really dislike Thursdays. Their only saving grace is my small group. They are a fabulous group of people with whom I can chill, eat chocolate and cake, and chocolate cake, read the bible, chat and pray. After a day like today at work, it is what rescues my sanity and restores me to some kind of balance, which, no matter how precarious, will get me through Friday!
While on that note: I watched that Friday song today on youtube. I'd heard it was rubbish, and I thought it must be her singing ability etc., but no, the lyrics were just bad. Indescribably bad.

So, onto the important bit, the fudge. This stuff is amazing. I've now made it twice, the first timeI followed the recipe exactly, the second time I tried adding dark chocolate and both were the closest I have ever come to fudge perfection. Also, you can only really eat two pieces before you have to stop, so it's kinda healthy….?! 

I decided to make it because the description contained the key words, I am a pastry chef!'. His instructions are really good and detailed, but mine still came out a bit different. So here are his instructions: www.squidoo.com/bestfudgerecipe 

and then I've added little notes of where mine turned out different and also shortened his because when I copied it out I was being lazy. 

675g caster sugar

500ml double cream

50g butter (I think I put a bit too much in as some kinda separated from the fudge at the end, so I used a bit less the second time, 45g ish, my scales aren't very exact!)

1 handful white choc

1 tsp glucose

1 vanilla pod - optional 

1. Put all the ingredients except for the white chocolate into a heavy-based saucepan. If you use the vanilla pod, split it in two, scrape out the seeds and add to the mix.

2. Place the saucepan on a very, very low heat to dissolve all the sugar before you bring it to the boil. Stir it fairly regularly at this point

3. Once you've dissolved the sugar, and you have a beautiful, buttery syrup, increase the heat until it comes to a rapid boil. KEEP STIRRING CONSTANTLY! (I would have taken photos but at this point there is no chance to stop otherwise it'll burn!)

4. Continue to boil and stir for 15-18 minutes until it reaches the soft ball stage 112-115C. 

(At this point his instructions say it should be a deep golden colour, thick yet smooth like set honey. Both times I made it, at 112C after 10-15 mins, the mixture was a pale, honey colour, though it did have the right consistency. Colours terms are so variable anyway, but I'd say mine was more a pale golden colour! As it had reached the right temperature I figured it was fine, and in his instructions he said to go with your instinct, so I did, and it worked :))

5. Remove from heat and set aside while you get your mixer or bowl out.

6. Pour the fudge into a bowl, or into your mixer and begin to beat. (The first time I did it I poured it into my Kenwood bowl, but that's metal and so it cooled really, really fast so I couldn't beat it much. The second time I used a porcelain mixing bowl and used an electric whisk which worked better.) 

7. After 5 mins of beating add your handful of white chocolate. Then keep beating for another 5-10 mins. (Both times I stopped after 5 mins as it had started to set)

8.  Now it should be getting quite cool. But before it begins completely setting spoon it into a greaseproof tin and smooth is so it lies flat. 

9. Leave to cool our of sunlight for at least 4-6 hours. It is best after 36 hours and lasts for 5-7 days (Although it's unlikely to last that long.)
The recipe makes enough to fill the tin you see below, which I think it 6" square, but I could be wrong on that!

I then tried making chocolate fudge by the same recipe (as shown in photos above). I did everything exactly the same but put in 150g dark chocolate, roughly chopped, instead of the white chocolate after 5 mins of beating. It worked really well and tastes great. Seriously next time you need a present for a friend, this is what to give them! Though, if possible make it 36 or 48 hours before as it definitely improves in that time. If anyone knows why that is I'd love to know!

Anyway, I now need to package some up and send it off to my friend in Oxford to extend its fame!