Homemade caramel that should have been fudge
I was so excited to make vanilla fudge. I had all the ingredients, a good recipe and I was ready to go. And it all looked, smelled and felt good, until the next morning when I took it out of the fridge and my lovely fudge had turned into sweet and very sticky thick caramel. So not a bad thing at all – but just not the fudge I had hoped for.
I can’t tell you were I went wrong, I followed the recipe and did exactly as it said. Perhaps it has something to do with the temperature. I didn’t use a thermometer; perhaps I’ll try that next time. Does anyone know what could have gone wrong? Any good tips are greatly appreciated.
I found the recipe over at Cute Carbs, and decided to try it out because her fudge pieces looked so damn good.
Anyway, even though it didn’t turn in to fudge, it did after all turn into nice sweet and chewy caramel.
400 g sugar
¾ dl. water
1 ½ tbsp. syrup
60 g butter
Seeds from a vanilla pod
A can of condensed milk (397g)
Heat sugar and water over low heat and add the corn from the vanilla pod
When sugar is dissolved, add syrup and butter. Let it melt.
Add the condensed milk and stir the mass until it reaches boiling point. Let the mass cook over low heat for approx. 20 minutes and stir every two minutes or so.
When the mass is golden and begins to thicken, remove from the heat.
Now it time to stir in the mass off the heat. Stir strongly for a few minutes.
Pour the mixture into a tray lined with baking paper I think mine was 30 x 12 cm.
Leave the fudge in the refrigerator for four hours or over night before you cut it into fine squares
Store in the refrigerator in an airtight container.