As a special birthday treat from my bestie last year, I was given a golden ticket to go and make fudge at the Fudge Kitchen in Edinburgh. Not only was it a super cute birthday gift, but it was a lot of fun, something different and FULL of sugary goodness! How can anyone not want to go on a date to do that?
I've never made fudge before, so I was really excited about trying something new. Being a big big fan of the stuff (she knows me well!) and loving to bake meant this sort of treat is right up my street. The class lasted around an hour, and whilst the ingredients were already bubbling away in the pot when we arrived, we got to take part in making a big batch when it reached the right temperature...
Molten hot fudge!!
Once the cream, sugar, salt, corn syrup and flavours (we added a slab of toffee!) are ready to go, it gets poured out onto a massive marble table to cool. This part is really amazing, because we're pouring a hot liquid onto a table with only metal bars to stop it from pouring on the floor. Note to self, do not try this at home!
After 5 minutes of cooling it starts to stiffen and the fun can begin. We removed the metal bars and rolled up our sleeves... The urge to lick the table was a little overwhelming, but I'm pleased to say that I somehow managed to keep my cool ;)
To start making fudge from here you need to cream it - that means shovelling it about and flipping over the mixture for a good 10-15 minutes to make it go all creamy. That's how we get that amazing colour and consistency... the trick is not to let it pour all over the floor. Even with two of us this was actually pretty tricky - you need to work really fast and hard. Don't worry, burning all those calories means you get to enjoy MORE fudge when you're done!
The more you work with it the more the colours and consistency changes. From that biiiig rectangle of sugary goodness we scooped it into a big long roll of fudgy fun! This picture seriously makes my mouth water - so thick and gooey!
A couple of minutes after it's sitting comfortably in a roll, the fudge is cool enough to be able to cut it into slices. This part is really tricky because I cannot slice consistently - we had some SERIOUSLY thick slices when I was in charge! Oh well, I'm sure I'll be able to cope with the extra ;)
And, just like that, it's good to eat ... and it's still a little bit warm :D Needless to say I could only hold out so long before giving in and eating everything in site! hee hee!
All in all, we had a really great date and I'm super thrilled with my home made fudge. There's not much of it left so I'm going to have to book in again soon ;)
My gourmet toffee fudge!
Fudge party's all round I say :DBest birthday experience yet! Thanks lovely! xox
Find out more about the Fudge Kitchen here