06 December, 2012

A Very Harry Christmas, Day 6: Homemade Fudge

Every year when Christmas rolls around...ever since I can remember there has been fudge in the house.  All of my life Grandma made it, as an adult I would go nuts and get creative making 3 or 4 different kinds.  The "Unofficial Harry Potter Cookbook" has a couple fudge recipes.  One for "Homemade Fudge" (AKA Opera Fudge) and a recipe for "Treacle Fudge".  I chose the simply titled "Homemade Fudge", but 5 minutes into the venture I realized...this didn't have chocolate it in!  Say what?!  I quickly read the notes in the book, talking about traditional fudge in America being chocolate but that the English enjoy their creamy, rich Opera Fudge without chocolate.  

Normally, I made new recipes "as is" from the book, but...I just couldn't imagine fudge without chocolate OR without some kind of nuts...  So this is MY version of HP's Cookbook recipe "Homemade Fudge".  (If you want to make it as created for the cookbook, omit the unsweetened chocolate and walnuts.)

Homemade Fudge
2 c. sugar
2 c. whole milk
2 T. golden syrup or light or dark corn syrup
2 T. unsalted butter
1/4 c. heavy cream
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla

4 oz. unsweetened chocolate, chopped
1 1/2 c. walnuts (or nut of your choice)

Grease an 8-inch square pan. Line it with parchment paper, allowing the paper to come up two of the sides. This will make it easy to remove the fudge and slice it.

Combine the sugar, milk, golden syrup or corn syrup, butter, heavy cream, salt, and cream of tartar in a large saucepan. (As you cook, the mixture will expand like crazy, so be sure the pot is large enough; it should be at least 4 quarts.) Cook over medium-high heat, stirring constantly, until the butter is melted and the ingredients are combined. Wash down the sides of the pan with a pastry brush dipped in hot water to get rid of sugar crystals. A few crystals on the sides can cause the fudge to recrystallize.

Clip a candy thermometer to the side of the pot and continue cooking, stirring frequently, until the mixture reaches 220°F. Continue cooking, stirring constantly, until the mixture reaches 238°F. This whole process may take more than 30 minutes, so be patient. Don’t worry if the mixture looked curdled; it will smooth out as it thickens during the beating process.

Remove the pan from the heat and wait until the mixture cools to 115°F. Remove the thermometer, add the vanilla, and beat or stir vigorously with a wooden spoon until the mixture loses its gloss and is very thick, about 10 minutes. Scrape the mixture into the prepared pan and smooth the top. You can use a piece of plastic wrap and the palm of your hand to do this.

Cool completely before cutting into 1-inch squares.

*Note: If the mixture gets too hot, the fudge will seize up into a hard, grainy clump when you try to stir it. If it doesn’t get hot enough, the fudge will not thicken and will remain a gloopy mess. You can then try to save it by putting it back in the pot with some water (don’t worry; the water will evaporate) and reheating it to the correct temperature.  It makes about 64 pieces

 Of course...this is some of the best fudge I've ever had!  I am pretty sure its the heavy cream and whole milk....so creamy and SO smooth.  It tastes JUST like my Grandma's Christmas traditional fudge..."Fanny Farmer Fudge"; brilliant!!!

I guarantee you'll love this recipe and it will be a new "must have" every year for your family.   

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