I am rubbish at making fudge. Always have been. I fear it has now turned into some kind of baking bogey man for me. So, I am determined to overcome this baking blip and with this I have launched The Quest for the Perfect Fudge.
I decided to test all different types of fudge from a variety of sources - anything goes and I have asked friends, family and workmates for their best fudge recipes. I'll make these fudge recipes and rate them on taste, texture, and how easy it is to make.
I started my quest the other day. A quick google search for the best fudge, and I discovered this recipe , so I decided to start there.
This fudge proved problematic, I just could not get it to 120 degrees without it catching on the bottom.
The result was a fudge that tasted amazing, but had a very non-fudge like grainy texture that crumbled when cut. It was a delicious caramel-like fudge, but it was unpleasant in your mouth - no one wants a mouthful of sugar crystals.
I'll just have to try again. On to part 2...