Chocolate and Walnut Fudge

Fudge is one of those things that people say to me all the time, they wish they could make it. Well, you can!

I realise that it appears to be like some kind of alchemy, and I suppose in someway, it is as you are changing the structure of the sugar crystals via intense heat, but it really is simple.

Below is the basic recipe for a simple vanilla fudge, which I then added dark chocolate and some chopped walnuts to, but you can add anything you like, more or less.

TIP:
The secret to good fudge is stirring CONTINUOUSLY during the heating process, so ensure that before you start have your trays lined with greaseproof paper, your chocolate broken up, and your nuts chopped, as you will not be able to do this while the fudge is getting to temperature. It is worthwhile having a jug with iced water close by too as this will be useful to test for the soft ball stage.

Ingredients:

• 397g can Condensed Milk
• 150ml milk
• 450g demerara sugar
• 115g butter

Flavourings:

• 150g Dark Chocolate
• 85g Chopped walnuts

Method:

1. Line your tray (I used one about 7" square)  with greaseproof paper along the bottom and over two sides as this will aid you lifting out the fudge.
2. Ensure if you are using additional flavourings, that you have them prepared ready
3. In a large pot (preferably a preserving pan if you have one) attach your sugar thermometer to the side with the tip at least 1" or so off the bottom
4. Place all the main ingredients (sugar, condensed milk, milk, butter) in the pan.
5. On a low heat, stir gently until the sugar has fully dissolved. 
6. Once all the sugar is dissolved, raise the temperature under your pan to medium-high
7. KEEP STIRRING. The mixture should start to bubble furiously and look like lava. Be extremely careful not to splash any on you.
8. After about 10-15 minutes, or when the temperature on your thermometer reaches 230°F / 115°C your fudge should have reached the soft ball stage, so turn the heat as low as possible. 
9. Drop a little into your jug of iced water - after a few seconds pick it out and if you can form a soft ball that isn't runny and doesnt drip out of your fingers, it is ready. If you dont get a soft ball, put it back on a high heat for another few minutes then re-test.
10. Let the mixture cool for a few minutes, then give it a good stir for about 5 minutes and you will see that it eventually starts to loose it's glossy sheen. 
11. When that starts to happen, add in your chocolate and nuts (or whatever flavourings you chose) until they are fully combined.
12. Working quickly, pour the mixture into your prepared tin, and press down with a pallet knife or spatula. Please do not use your fingers as the mixture will still be incredibly hot. 
13. After about 15 minutes, once it has set a little, use a sharp knife to score the portions onto the surface, cutting no deeper than half way through
14. After about an hour, it should have cooled enough to put in the fridge. Leave there for another couple of hours if possible
15. Lift your fudge out of the pan using the paper, and you should be able to just it into pieces.