A couple of months ago our neighbour brought us some of the best fudge I've ever tasted, and trust me when I say as a fudge fan I've tried a fair bit. Said best fudge was (of course) homemade, using
Nigella's vanilla fudge recipe.
It's taken me this long to try making it myself because I was scared, and I might have had a good reason. Fudge bubbles up a LOT.
 |
| Toil and trouble |
The thing with fudge is patience - and if you're using a sugar thermometer, make sure it works. I'd like to blame that for my less-than-stellar results, but they also say that a poor workman blames his tools.
 |
| The blob |
As you can see, my fudge didn't set. It wasn't far off, but it wasn't exactly choppable, either. The flavour was fine, but consistency? No bueno. Time for plan B.
 |
| Roly poly |
I took advantage of the fact that my fudge was super malleable, and rolled it into walnut-sized balls.
 |
| Chocolate chestnuts |
The obvious solution to any culinary problems is to cover it in chocolate, and this worked out pretty well. I used dark chocolate which stopped the extreme sweetness of the fudge from being too overpowering. Keeping them in the fridge also keeps the chocolate crisp and snappable.
