Thirty things, number 26: Make Fudge

A month ago now, Amelia and I made fudge. And it was awesome. That is pretty much all I have to say about this.

The Making of Salted Caramel Fudge, 10/2/2012.

Here are all out ingredients, bought from Waitrose, Gloucester Rd, because we're classy like that.

This is Amelia, being very excited about using her measuring cups and me, being very glamorous, melting and mixing butter, sugar, condensed milk and golden syrup.

Here is the said contents of the saucepan, mid melting and mixing. This was a very long process. It required great strength and patience. True

story.

Now, the addition of white chocolate, once the sugar and butter etc have been stirred for a million years.

Since we made this fudge, Amelia has made a second batch, which was even more amazing, and we have come to the conclusion that we over cooked the first lot and didn't transfer it to the tray quick enough. However, we weren't to know this at the time. Oh well. Here is Amelia pressing salt into our slightly over cooked fudge.

And here I am, once again being glamorous, displaying our finished fudge, just before we popped it in the fridge to set.

This fudge was amazingly sweet, and somehow both soft and crumbly - due probably to the over cooking. Amelia's fudge version 2.0 was much softer and gooey-er.

I'm certainly looking forward to making - and eating - it again sometime.