As you may have gathered after three months of blogging solely about cakes and bakes, I have a very sweet tooth.
In fact, my first two jobs involved working in sweet shops. The first was at The Bon Bon, a Saturday job at the tender age of thirteen, earning £1.90 an hour for four hours work, which felt an absolute fortune; I was the richest thirteen year old in the town. It all went on 'Smash Hits' magazines. I'd sit on my bedroom floor, crosslegged, each week desperately learning who was who in Take That [the first time round] to impress my mates the next day in school.
The shop closed shortly after I left. Unconfirmed rumours at the time suggested the closure was because I'd personally eaten all the stock during my four years working there.
The second job was a summer job while at university in America, in a place called Ocean City in Maryland, where I wore a bright pink t-shirt with 'CANDY KITCHEN' emblazoned all over it and sold taffy to the masses. I was on a one-woman mission to inform all the ever so friendly people who asked that I was proudly from Wales. This mission was heightened when one lovely customer asked if Wales was still a communist country. I replied that as far as I know it wasn't, but a lot may have happened in the summer I was away.
When I made this fudge for my friend's birthday (lovely celebration it was too) it brought back loads of memories of my sweet-selling younger years.
(adapted from Olive Magazine, December 2009)
300g granulated sugar
300ml whipping cream
150g white chocolate
1. Butter and line a 22cm x 22cm tin, leaving a small overhang. With the quantities in this recipe you'll only be using roughly half-two thirds of the the tin and can use a little piece of baking parchment as a cut of
2. Put the sugar and cream in a large pan and, stirring slowly, bring it to a simmer
3. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil
4. Adjust the heat until the mixture bubbles without getting too near the top of the pan
5. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon. Or a sugar thermometer reaches 118C
6. At this stage, the bubbles will have gone from being large and unruly to smaller and more even
7. Stir in the chocolate and pour the mixture into the tin
8. Cool and cut
- Milk chocolate could easily replace the white chocolate in this recipe
- I think I may have boiled it a tad too long- my fudge came out more 'crumbly' than the 'smooth, creamy' fudge promised in the recipe. All part of the masterplan as always.
- The original recipe suggested adding Baileys (approx 50ml) for an extra treat along with the sugar and cream at the start