Caramel Fudge

My childhood memory

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The other day, when everyone was talking about the upcoming Heritage Day. I found myself reminiscing about a particular childhood memory, where my best friend and I used to visit some elegant old lady that used give us fudge. It’s such a pity that I do not know her name now, growing up as children, we were not allowed to call elders by their names. We called married women with children “mum” or “mum of….” and would call the unmarried ones with or without children “aunty”.

I cannot tell you from the top of my head how and where my childhood best friend and I met the old lady. I think we were introduced by her granny. However, much as she was old enough to be called “granny”, she insistent that we call her “Lady”. Lady, was such an amazing woman, that lived alone and had no children. So, my friend and I were sort of her “adopted” grandchildren”. The reason I am finding myself reminiscing about this Lady, is because she is the first person that introduced me to fudge. I suppose, the reason she used make a lot of it, was to give to children passing by. But, I just loved it. I remember asking her how she makes it, and she said “it will burn you, when you are older I will show you”. So, I asked, “what’s in it” she said “sugar and milk”. Unfortunately, the opportunity to show me how to make it never came.

Recently, I found myself wanting to make it and came up with the recipe below. My recipe has butter in it (because butter just makes everything better but don’t quote me😀). I also added German vanilla sugar (as I love to experiment), which made it so so so yummy and the people who ate it loved it and conveyed as much. However, if you don’t know any German shops near you, you can use vanilla extract. I hope you enjoy making this fudge and I can’t wait to hear about your stories💕💝

Equipment you will need:

Candy thermometer

Medium sauce pan

Wooden spoon

Loaf pan

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INGREDIENTS 

275ml Full Cream Milk

100g Salted Butter (good quality, if not. Use unsalted and add a pinch of salt)

8g German Vanilla Sugar (replace with a teaspoon of vanilla extract, not essence)

250g Dark Brown Sugar

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METHOD

Lightly grease a baking loaf pan with butter and set aside.

  1. In a medium sauce pan, heat the sugar, milk, vanilla sugar and butter on medium heat. Stir until the sugar dissolves and butter melted.
  2. After 10 minutes increase stove heat by one bar. Insert a candy thermometer and continue to stir for about 20 to 25 minutes whilst the mixture is boiling. Make sure that you stir vigorously towards the end (nearly 5 minutes before or when the thermometer reaches 110°C). Be careful not get burnt as the sugar will be too hot.
  3. Once the thermometer reaches 115°C, remove the pan from the heat and set aside to cool for 3 minutes but don’t stop stirring.
  4. Carefully transfer the fudge into the prepared pan and leave it to cool and set completely, at room temperature.
  5. When the fudge has completely cooled. Turn it onto a chopping board and cut it into small or medium squares.

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