I feel a bit like a cop-out today since this is a bit of an old favourite recipe, I’m sorry. But sometimes when you’re sad you need cheering up, and baking super easy fudge and devouring the entire tray before you even have time to think about taking a photograph or blogging it is the only way to cheer yourself up.
Enter, this popping candy fudge. I’d always turned my nose up a bit at making fudge, it seemed too difficult and too boring and took too long and required too much concentration with all that sugar dissolving and setting and whatever. That was before I discovered this recipe, of course. It came about from a university project that involved finding a recipe to suit the month ‘November’. I immediately thought of Bonfire Night, fireworks and traditional treats. In my opinion, this fudge recipe ticked all the boxes- the colourful sugar stars and the popping candy adds the colours and the crackle of fireworks, it’s a simple snack you can enjoy beside the bonfire, easy to eat with gloves on so you could stand with fudge in one hand and sparkler in the other. I was sure that I would ace this project hands down. I’d set my sights on fudge and I’d be damned if I let my laziness get in the way of what I imagined was going to be a life-changing, award-winning recipe that would be lauded and would earn me that first-class degree, so I was determined to find the perfect recipe.
To cut a long story short, I didn’t pick this as my final recipe, but it was still a recipe I kept using. I’ve moved the recipe on from a Bonfire Night treat, mainly because I like it so much that I don’t want to be restricted to one day a year when I can make it, like an Autumnal pancake. It’s seriously the easiest fudge recipe ever and it’s ready in two hours- no overnight chilling required here. Just melt the ingredients, pour into a tin, and wait.
I’ve tried my hardest to find those sugar stars again but they appear to be a transitory product that graced the shelves of my local B&M only fleetingly (I realise now that after last week’s post it seems like I spend my whole life wandering about B&M which I suppose is rather close to the truth). So any sugar strands will do, and seriously, don’t bother to weight them out- the more the merrier.
* * *
MAKES About 30 pieces
COOL 2 hours
▪ Will keep for about a week in an airtight container
397g (1 tin) condensed milk
400g milk chocolate
25g unsalted butter, softened
100g icing sugar
Colourful sugar strands (I used stars)
3 packets of popping candy (about 15g)
1 Line a rectangle baking tray with greaseproof paper.
2 Pour the condensed milk into a saucepan. Break the chocolate up into cubes and add this, along with the butter, and melt slowly on a low heat. Mix well until it is all combined.
3 Beat in the icing sugar until smooth, then stir in half the sugar strands.
4 Sprinkle the popping candy over the base of the prepared tray then pour the fudge over the top. Pour over the remaining sugar strands and press gently into the fudge.
5 Allow to cool slightly, then chill in the fridge for about two hours or until the fudge is set. Remove from the baking tray, peel away the greaseproof paper and cut into bite size squares. ▪