Did you know you should’t try and make fudge when it’s raining? I didn’t until I tried! Now, I don’t know if this is just an old wives tale, but apparently high humidity can stop your fudge setting. Choosing to make this in a Hong Kong downpour when the humidity was bouncing around the 98% mark, was therefore probably not the best idea!
Starting to make this at 10 o’clock at night on a school night when I was already tired was also a bad plan. I hadn’t quite accounted for all the beating and string and generally standing up by the stove I’d have to do.
All that said though, this fudge is really worth a bit of effort and a tired beating arm! Its deliciously rich and sweet. The raspberries add a sharp, fresh tang to the fudge. Raspberries and white chocolate are one of my favourite combinations.
The key to getting everything to set is to take your time. Keep simmering and stirring until you’re sure you’ve reached the soft ball stage. When the fudge is ready to come off the heat a small amount dropped into an ice cold bowl of water will form a ball you can mould and shape with your fingers. If you’re not sure, keep simmering. Make sure you keep scraping the bottom of the pan to stop the sugar burning. Once you take the fudge off the heat you’ll have to beat it until it thickens. As it begins to set this gets hard, but keep going! Just think of it as a summer arm workout! I don’t have an electric beater, but i’ve read that using one can help speed up this stage.
Go on, start your week with some fudge. You deserve it!
Raspberry and White Chocolate Fudge
(adapted from www.carnation.co.uk)
397g condensed milk
450g demerara sugar
100g white chocolate, roughly chopped
Line a 20 x 20cm tin with greaseproof paper.
First prepare your raspberries. In a small ball, roughly mash them with the back of a fork until you have a rough, lumpy puree. Set aside for later.
Put the condensed milk, milk, sugar and butter into a large, heavy based pan. Heat on a low heat, stirring until everything is melted together, and the sugar has dissolved.
Turn up the heat and bring the mixture to the boil. Once boiled, reduce the heat to a simmer for 10 – 15 minutes.
While it simmers, it is very important to stir the mixture continuously. Keep scraping it up off the bottom of the pan. Take cake, the mixture will be VERY HOT! Once its ready you will reach the soft ball stage. To test for this, drop a little bit of the fudge mixture into a glass of ice cold water. If its ready a soft ball of fudge will form. If you take it out the water you’ll be able to mould it around in your fingers. I don’t have a sugar thermometer, but if you do, you want the mixture to reach 118C.
Take the fudge off the heat and beat it with a wooden spoon. You’ll need to beat for about 15 minutes. Its not easy but keep going!! After about 10 minutes it should begin to come very thick and start to set. If its thick enough you should be able to shape it and squidge it around and it pretty much hold its shape.
Stir through your raspberry puree, then the white chocolate chunks.
Pour the fudge into your prepared tin. Squash it down and level it out with the back of a spoon.
Leave to cool. Cut into squares to serve.
Stored in an air tight tin, the fudge will keep for about 3 weeks. No need to put it in the fridge.