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Meat and poultry
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Sous vide
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Chef tricks

Simple fudge recipe

by
Geoffrey Smeddle
Simple fudge recipe

PT1H

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Ingredients

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Metric

Imperial

  • 680g of caster sugar
  • 1 can of evaporated milk, 170g
  • 225g of unsalted butter
  • 170g of white chocolate
  • 1 dash of vanilla extract
  • vegetable oil
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Equipment

  • Sugar thermometer
  • 18-20cm square tray

Method

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1
To start this simple fudge recipe, grease a 18-20cm square tray with a very light film of vegetable oil
  • vegetable oil
2
Place the milk, sugar and butter in a saucepan and warm slowly on a low heat so the sugar and butter dissolves. It is important to stir constantly during this process and keep the mix off the sides of the pan to avoid crystallisation on the sugar
  • 1 can of evaporated milk
  • 680g of caster sugar
  • 225g of unsalted butter
3
Once dissolved, add the vanilla extract, then bring the mix to the boil and cook until it reaches 112˚C, using a sugar thermometer to gauge the temperature. Continue to cook while stirring until the mixture looks similar to thick bubbling lava. CAUTION: This is extremely hot
  • 1 dash of vanilla extract
4
While the mix is cooking, break the chocolate into very small pieces and place them in a metal bowl
5
Once the mixture reaches the correct temperature and texture, remove from the heat and pour over the white chocolate
6
Using a heat-proof spatula, stir the fudge mix well until the chocolate has dissolved and is well incorporated. Continue to stir until the mixture starts to cool, thicken and goes from shiny to matte in colour
7
Pour the fudge mix into the greased tray and allow it to cool at room temperature – do not refrigerate
8
Once cool, turn the fudge out on to a chopping board, cut into cubes and place in an airtight container until needed
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Geoffrey Smeddle
Geoffrey Smeddle

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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