Hello Thinkers,
Sorry for the radio silence (again). I have been busy being away not home, data collecting across the land and taking on a job which also meant travelling - just call me Gypsy! But for those who have tried it, the mere fact that this post title has FUDGE in it will set the salivation glands to high! Yesterday I made fudge! Nummy, nummy, nummy, fudge. At a get together I asked everyone what nuts they wanted in it and in the end I decided that I would do half with the hazelnuts that I got on my travels at Brydone Whole Foods Store which is just south of Alma and in the former Brydone Church Hall. This half is mine, all mine. The other half I have left plain free of nuts and slightly boring thats the half I am taking in tomorrow. This is Nigella's recipe, its pretty awesome and easy to do.
Prepared tin/glass container lined with baking paper or tin foil (I ran out of BP so I used foil)
1 block of chocolate (Dark Ghana) minus 2 rows
1/2- 3/4 can of condensed milk
a blob of butter (I take the nick out of the corner)
a cup of any nuts you want - I've used hazelnuts (roasted) salted cashews, pistachios and almonds (but not all at once)
Method:
Melt chocolate, butter and condensed milk together in a pan over a low heat. Stir constantly otherwise it catches and thats just nasty. If you have a candy thermometer keep going till it hits soft ball if not keep stiring till it starts to provide resistance and clumps together - this can be tricky but I made this fudge forever without a thermometer (till my besty gave me one as a pressie) and you will know, trust me! Then take of heat and add nuts
Pour onto prepared container should be able to be manipulated but not runny. Don't spread too thin make at least inch thick. Smooth over top and allow to set. I usually let it set over night. Then cut and enjoy!
Till next time, happy thinking,
Fozzie.
