Nevermind all these new-fangled and fashionable sweet treats like cronuts and fancy macarons – let’s celebrate the good old fashioned fudge.
Today, June 16, is National Fudge Day and to celebrate The Wolfscastle Country Hotel in Pembrokeshire has recreated the original recipe from 130 years ago.
The four star rated hotel has been making home-made fudge for the past 40 years and have discovered the recipe for the original Vassar Fudge created in 1886 which they have recreated in addition to a special edition popping candy fudge.
If you fancy recreating the two recipes, here’s how…
Vassar Fudge Recipe
450g white granulated sugar
225g light cream
57g unsweetened chocolate
1 tablespoon butter
1. Combine sugar, coarsely chopped chocolate, and cream into a pan. Cook over a moderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 114°c or until a few drops tested in cold water form a soft ball.
2. Remove from the heat, add butter and cool slightly.
3. Beat until fudge begins to harden, then transfer to a buttered baking tray. Cut into squares before the fudge is absolutely firm. Makes a little more than 1 pound.
Popping Candy Fudge
700g dark chocolate
2 cans condensed milk
2 good pinches sea-salt
300g chopped pistachios
100g chocolate popping candy
1. Add all ingredients into a pan ( apart from the popping candy) and cook on a low heat and stir until everything is melted.
2. Remove from the heat and leave to cool for 5-10 mins
3. Add in half the popping candy into the mixture, stir well and pour into baking tray and leave to cool.
4. Sprinkle the other half of the popping candy onto the top of the fudge. Cut into squares before the fudge is absolutely firm.