Wednesday 5 November 2008

Fireworks Fudge

Last year I wrote about a fudge recipe
which we make every year
in memory of a much loved family friend,
Sue Rundell.

This year I offer you the recipe
and one day I will tell you
the story of the bet on the winter beach.

The Recipe

This is not for the faint-hearted.
If you are allergic to sugar or dairy products
look away now.


2lbs Caster Sugar
10 fl.oz *evaporated milk
3oz salted butter
1/2 tsp vanilla essence
4 oz of mixed preserved fruit
chopped into small chunks.
Choose a mixture of colours
I use apricots, sultanas, red cherries
mixed peel, papaya, mango and dates.


Oil and line a swiss roll sized tin.
(Half quantities will fit into 8"x8" tin)
I use baking parchment.

Choose a large heavy bottomed pan.
I use a Le Creuset casserole dish
Pour in sugar and evaporated milk
and mix until all sugar is starting to *dissolve.
Add butter, chopped into smallish pieces.
Bring to boil stirring occasionally
and boil for 10 minutes.
At this point the mixture will be starting to change colour
and will have reached *soft ball stage.
Remove from heat and add vanilla essence.
Beat occasionally as the mixture cools.
You will need to add the chopped fruit
as the fudge starts to thicken
and then immediately pour into the tray.
Allow to cool completely
and then cut into squares.

This recipe is good fun to make
but because it involves boiling sugar
I do not recommend making it with small children.

*Dissolving the sugar first in the milk
seems to prevent it catching later
but if you do get some brown bits
don't worry - they are just caramelised sugar
and add to the flavour.

*The soft ball stage can be judged
by dropping a teaspoon of mixture
into a bowl of cold water.
If the mixture forms a soft ball
that you can push with your finger
it has reached the correct temperature.

*I have no idea what an American
would use for evaporated milk.


do you mind if i knit said...

I like your interpretation of fireworks............... fireworks fudge could be the new fireworks!

blackbird said...

Now I'm exhausted.
AND I've gained weight.

Anonymous said...

Happily, Americans have evaporated milk also. So this is a lovely international treat :-)

Unknown said...

Mmmmm - my mother is a great fudge connoisseur - think I might just have to rustle up a batch to sneak in with her Christmas stocking :o) Thanks for sharing the recipe - I knew Carnation had to have more uses than pouring over tinned fruit on Sunday teatimes

Anonymous said...

Consumer rating 11/10

Just need to angle for some coffee cake next ...

Anonymous said...

In my mind, I've just consumed every one of those pieces of fudge.

Time to make more.

walter and me said...

I might just have to try this...

dottycookie said...

I'm planning to have a go at this for a bonfire party tonight - though I may try a smaller quantity!

Attic24 said...

LOVE the decadent look of this recipe, and we all adore fudge in your house. Will be certainly giving this a try, thanks so much for sharing it....and cummon, dish the beach story, I'm all ears!!!!

Attic24 said...

oh LOL at my type errors Alice :: from what I said it looks as if I always pop round to YOUR house for fudge eating hahaha, I wish!!!

Needless to say, I meant OUR house.
(sausage fingered typing? Moi?)

tess said...

mmmm deliciously divine, looks like it's jewelled with all that gorgeous fruit in it.

BreadBox said...

I would use evaporated milk.

Gina said...

Firework fudge sounds fabulous!

Unknown said...

Ooh, it sounds tooth-achingly good. My last fudge attempt was not good but I am never one to give up at the first fence, I've just added evaporated milk to my shopping list.