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Saturday, December 18, 2010

thank you, russian fudge

I had a meeting with one of my supervisors yesterday, during which I had a lightning bolt of knowledge, as it were. A thunderclap. It said:

I am really, really sick of this.

I went downstairs to my office space, and sat staring blindly at my computer screen while rebellious thoughts of dropping out of university ran through my head. Dropping out, and going to live on a Fijian beach, gathering shells for a living. Or starting my own ashram in the Indian hills. Or something like that.

Then I suddenly remembered that I was going to two different dessert parties that evening and still hadn't got anything to take with me. Oh joy!! I rushed out, went home, and procrastibaked.

Russian fudge recipe

3 cups sugar
Half cup milk
3/4 cup sweetened condensed milk
125 grams butter (about 4oz I think)
1/4 teaspoon salt
1 tablespoon golden syrup (= corn syrup)

Before you start, get a tin to pour the fudge into, and line it with baking paper. Later you will need to put the saucepan in a sink of cold water, to beat the fudge, so get the sink ready, with about a 3 or 4 cm water level. I find it works best, as well, if I have all the ingredients ready to go, measured out and with spoons ready, so that you can get them into the saucepan quickly.

Place the sugar and milk in a saucepan and bring to the boil.
Add the condensed milk, butter, salt and golden syrup. Boil, stirring often. Once the mixture starts to go a little darker, stick in a thermometer,* and keep stirring.
When the fudge has reached the correct temperature, remove from the heat and place in the sink of cold water. Beat for about 3 minutes with a wooden spoon. It's really important to beat quite vigorously until the fudge really starts resisting!! Then pour into the tin.
When cool, mark into squares. When completely set, break the squares apart.

* If you have a thermometer: I usually heat until the "soft ball" stage, which is about 116*C/240*F.
If you don't have a thermometer: Test the fudge by dropping a small amount into a quarter cup of cold water. If it forms a soft ball when pressed between your fingers, the fudge is ready. (I find this a pretty confusing way to figure it out, and so I would really recommend getting a thermometer!)


Now, I feel not exactly wonderful about the amount of work I still have to do on my thesis. I do feel resigned to my fate, however, and at least a tiny bit determined to finish. At the very least, I still have a small supply of sugary fudgey goodness. Thank you, procrastibaking, for restoring equilibrium and sanity!

1 comment:

Sarakastic said...

golden syrup is a much better name!