It's pretty thick when you take it off the heat anyway, but it needs to be even thicker than that. You need to stir it within an inch of its life, until the glossiness starts to go out of it and it starts to thicken up. I mean not just a quick stir with a wooden spoonlike I did with the first batch. You need to stir A LOT to get Crumbly Fudge Andy ate most of it but the bits that were left started to firm up quite a bit, with the crystallised bits of fudge in them that I was hoping for. I left the toffee, fudge or whatever it was out on the side in a bowl. Andy said 'yay! This is the most delicious homemade toffee I've ever had'. It was glossy, and when you pulled it it stretched for miles. My first attempt turned out soft and chewy, like this.
No condensed milk, evaporated milk or any of the other things I'd seen online. I found a traditional fudge recipe in an old cookbook. Invariably when I buy fudge in a shop nowadays, I am disappointed. But not hard.Įvery time we went to Alfriston, I bought some with my pocket money. It became known as Alfriston Fudge in our family. There was a little shop there that sold vanilla fudge. Very often we would end up in Alfriston, a village near to Eastbourne where I grew up. For you young'uns reading this and thinking 'you did WHAT?', that's what you did in the 70s. When I was young, I used to go with my parents 'for a drive' at the weekends. I posted about this Crumbly Vanilla Fudge Recipe on Instagram today and seemingly I'm not the only person who likes crumbly fudge, rather than chewy fudge! So here's my Recipe.