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Summer time ends fudge

October 27, 2012

This morning the sunshine streamed in through the windows – this would have been lovely if it hadn’t shown that the window cleaning fairies haven’t been in a while and hadn’t served to remind me that the clocks go back tonight heralding the beginning of  winter darkness. I hate it when time is moved like this – it’s so rude and unnecessary. The lighter later campaign hoped to get a daylight saving bill through parliament as a Private Members bill, but it didn’t manage to – so we have to carry on artificially lighting up the darker evenings an hour earlier.

As if in defiance, today the sky was blue all day and the sun shone, but it was really cold. The Beloved and Grannie enjoyed the weather by going  to look at reclining chairs – some people really know how to have fun, but Arlo decided that his judo injury was too painful to be able to accompany them and so he 
and I stayed at home. We decided to make some fudge.


The last time we made fudge I remember the boiling plate of the Aga was too hot and the fudge started to burn, so this time we used the simmering plate.

Into a suitable pan put 5fl oz milk, 6fl oz evaporated milk, 1lb granulated sugar and 30z butter. Heat slowly until the sugar’s dissolved stirring all the time and then bring it to the boil – don’t stir it as it’s coming to a boil. Let it boil, stirring every now and then until the temperature reaches 116c.

This is very hot, and our fudge didn’t make it to that temperature according to my sugar thermometer. We boiled it for about 15 minutes and it reached 110c, but in spite of our stirring it it stared to catch. Each time we stirred the temperature reduced by half a degree so in the end we dropped a bit of fudge into a glass of cold water and it held together in a fudgy ball so we deemed it done. Time is of the essence when you’re dealing with setting points, so photography takes a back seat –  but the idea’s there.

The next step is to beat it. It starts off in a very hot, almost liquid state and as you beat it cools and thickens and becomes smoother. Once it’s beaten, which takes a few minutes, pour it onto a baking sheet slightly smeared with oil and leave it to set. Any that’s left in the pan is hard to get out – unless you’re an 11 year old boy.

Our fudge is smooth and lovely and not too hard. It won’t last long. Let’s hope winter follows suit.

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