The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge - or what the Scots call Tablet - demands. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Just make sure you have a bowl of cold water nearby. The recipe I was given indicated it took 20 minutes my fudge was ready after 12. You need to use your own instinct as to how long to cook the fudge. Mobile telephones are banned for the duration, too. Never leave the pot, and make sure there are no children nearby. Unless you proceed with caution you will burn your pan and yourself. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. I confess that even listing the ingredients below makes me hyperventilate slightly. If there is any variation, you will need to adjust the thermometer's reading by that number of degrees when you cook candy.For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood. At this time, the thermometer should register 212 degrees F. Continue boiling the water for 10 minutes. To test for altitude variations, clip the thermometer to a saucepan filled with water.
When you remove the ball from the water, if it instantly flattens and runs between your fingers, the mixture has reached the required temperature. Using your fingers, form the drops into a ball. Shortly before fudge reaches the minimum cooking time, spoon a few drops of the hot mixture into a cup of very cold water.
If a thermometer is not available, use the cold-water test to determine soft-ball stage.
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Recognizing the soft-ball stage is crucial to learning how to make fudge. Continue cooking until it reaches the soft-ball stage (234-238 degrees F), stirring the mixture with a wooden spoon only as necessary to prevent sticking.Make sure the thermometer bulb is completely covered with liquid, not just foam, and that it does not touch the pan bottom during the heating process. Cook fudge over medium-high heat until mixture boils, then clip a thermometer to the side of the pan and reduce heat to medium-low.Choose a saucepan with a heavy bottom or one that's lined with a nonstick material to keep the fudge from burning. Traditional fudge recipes generally call for evaporated milk, sugar, butter, and chocolate. Get an accurate reading using a thermometer to heat the mixture to soft-ball stage. The most important part of learning how to make fudge and other candy is properly heating and testing the mixture.
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