Fudge, Glorious Fudge

Introduction

I’ve never ‘ lurved’ the more traditional fudge.

I’ve always found it too sweet and have not been crazy about the grainy texture. The glorious addition of chocolate was a revelation!

I worked with the wonderful Carol Brough at @Baker&Spice in London many moons ago. She had received all her training in Patisserie @Claridges and came with a full bag of tricks and incredible recipes. Adding the chocolate to the fudge, transforms the texture and flavor completely, throwing in flavors can be all sorts of fun…think rum soaked raisins, pistachios, dried figs, sour cherry and almond slivers…..any number of options and variations, you are limited but by your mind!

The chocolate can be interchanged depending on your taste. We’ve also made a delightful, coffee, walnut and vanilla fudge- adding espresso powder to the cooking sugar syrup, allowing the flavours to develop beautifully. I’ve gone into detail here regarding the laymans method to tempering, it is worth it and does make a beautiful difference to the finished product.

As for most confectionary …..the sugar thermometer is your friend to make it all much easier, so well worth adding to your collection.

Ingredients

• 600g broccoli
• 1 punnet of cherry tomatoes – sliced ( the redder the better) or semi dried tomatoes ( Ina Paarmans are delicious)
• 2 Tbls lovely olive oil
• 1 garlic clove crushed, to a mushy paste
• Salt and pepper
• 80g feta, I prefer the creaminess of Danish, but either works

Method

Trim off the leaves from the sprouting broccoli. If you are using regular broccoli the stems are thick, cut them into two or four length-ways, so you are left with long, thin stems that are similar in proportion to the french beans if using
Bring a medium pot of unsalted water to a boil. Blanch the beans for 3 mins, until just tender but still crunchy. Use a slotted spoon to lift out the beans, run them under plenty of cold water to refresh, then dry in a tea towel. Once all the vegetables are cooked and dry, mix them in a bowl with the oil.

Toss the tomatoes together with the beans, season with the mushed garlic, salt and pepper

serve at room temperature ….enjoy !

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