There are two ways of doing the next part. The first is to use a sugar thermometer to measure the temperature until the mix reaches 115 Celsius / 240 Fahrenheit which is when you take the saucepan off the heat. If you don’t have a sugar thermometer (and currently we’re pretty sure that none of our holiday homes are equipped with one…), fear not; a handy trick you can use is to spoon a little into a bowl of cold water, and if you can then form it into a soft ball, its ready for the next stage.
Next, it’s time for the beating. This can take about 15 minutes if you do it the traditional way by hand or just a minute or so with an electric mixer. After a thorough beating, it’ll thicken, cool and change texture considerably, leaving you with an almost crumbly mix that you’ll have to fight the urge not to eat there and then.
At this point in the recipe you can chose to keep things simple or indulge your creative instincts. You can add just about any dry ingredient to fudge so if your feel like customising your creation, here are some ideas to get you started and where you can buy them locally:
– Chocolate buttons made at I Should Coco, 13 Tregenna Place, St Ives.
– Nuts and dried fruit from The Allotment Deli, 30a Fore Street, St Ives.
– Or experiment with a whole rainbow of sweeties from Hampsons of Hayle. Simply scoop in a few tablespoons and mix.