First-Class Fudge
Tuck into some truly first-rate fudge with this recipe from Robin Stevens' Cream Buns and Crime: A Murder Most Unladylike book. This recipe makes a lovely edible gift to share with friends.
Introduction
Extract from Cream Buns and Crime by Robin Stevens
Fudge is what Hetty, Daisy’s maid (and honorary Detective Society member), brings Daisy and Hazel at the beginning of their Orient Express adventure. Fudge is absolutely delicious and the sweetest treat imaginable.
You need to have a grown-up present when you make this recipe. Hot fudge is something you do NOT want to get on yourself – stay safe, detectives!
Recipe from Cream Buns and Crime: A Murder Most Unladylike Collection.
Ingredients
| 1 tin/400g | evaporated milk |
| 120g | butter |
| 500g | caster sugar |
| a clear cup full | of cold water |
| 2 tsp | vanilla extract |
Essential kit
You will need a square cake tin (20cm in diameter)
Method
Grease a square cake tin (20cm in diameter).
Put the evaporated milk, butter and caster sugar in a heavy-based saucepan.
Get your grown-up to stir the saucepan constantly while it heats (this is boring, so you’re lucky you don’t have to do it!) until the sugar has dissolved and the butter has melted.
Bring to the boil and keep stirring. Boil for 20 minutes, stirring often. Be VERY careful as the mixture is VERY hot.
Spoon out a little bit of the mixture and drop it into the cup of cold water. This is the brilliant part: if you’ve done this right, it should form a soft ball at the bottom of the cup. If it doesn’t, keep stirring the mixture and try again in a few minutes’ time.
When it has reached the soft ball stage, remove the saucepan from the heat. Mix in the vanilla extract.
Have your grown-up stir the fudge until it starts to set.
Pour the mixture into the greased tin and leave to set.
Once it has set, cut the fudge into chunks and enjoy!
