New categories for recipes in place!
Lorenzo’s friend made some fudge recently and L commented how easy it is to make, and I’ve been very frustrated the past few weeks with how little I’ve been able to bake with my hands being the way that they are of recent.
We’re still cooking different recipes regularly – most recently I’ve been experimenting with a Vietnamese-style coconut and lemongrass curry in the slow cooker – especially as my new salad spinner has made chopping vegetables much easier, but I’ve not been baking as much.
Fudge, at least, doesn’t demand bending down to the oven.
This recipe is for a cinnamon fudge made with oat milk instead of cow’s milk – and the recipe below says “butter”, but technically I used Utterly Butterly, which is a spread made from buttermilk and vegetable fat. It’s softer than butter and I always use it for baking without considering it a substitute, but just an FYI.
This fudge was not intended as a cinnamon flavour, I just wanted to balance the sweetness of the vanilla with cinnamon, but it ended up cinnamon-dominant, taste-wise. It’s genuinely very nice, though.
It’s sweet without being too sickly for me, and it has received very good reviews from Lorenzo and one of our friends so far.
Cinnamon Fudge
Ingredients:
- 397ml condensed milk (1 can)
- 450g Demerara Sugar
- 150g butter
- 125ml oat milk (we use Oat-ly Barista)
- 1 teaspoon vanilla essence
- 2 shakes of cinnamon (maybe half or three quarters of a teaspoon)
- pinch of salt
Recipe:
- Combine all ingredients except salt in a large saucepan.
- Slowly heat the saucepan on low, stirring continuously, until all the sugar has dissolved and all the butter has melted.
- Turn up the heat to medium-high and bring to a boil.
- Boil the mixture for ten to twelve minutes whilst stirring continuously, especially the bottom edges of the pan where it’s most likely to catch or burn.
- Take off the heat, add a pinch of salt, and beat the mixture to fuck. Be careful, because it’s obviously very hot, and beat it for a good few minutes to aerate the mixture.
- Leave to rest and cool down for ten minutes.
- Beat it, once again, to fuck – look for that slightly crumbly consistency where the mixture is coolest.
- Pour the fudge into a baking tray that’s been lined with grease paper – mine is a 30cm x 23cm x 4cm. Leave to cool fully, then store in the fridge for a few hours before cutting to size.
I cobbled this recipe together from a few recipes, especially this Vanilla Fudge recipe from Jane’s Patisserie, this Easy Fudge Recipe from BBC Food, and this Ultimate Fudge Recipe from Carnation.
L picked up a can of condensed caramel by accident when he was looking for condensed milk, so my next test is going to be cocoa powder with the caramel to make a chocolate caramel flavour.
I’m gonna pop a few more recipes on here over time – I’ve got a roasted potato and vegetable recipe we use regularly as well as how I typically season a chicken; a few different pork and chicken marinades; the coconut curry; and then some cookies and baked things. I think I’m also going to invest in a stand mixer later this year to make life easier.
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