20th September 2016
Sitting watching last night’s Channel 4 programme food Unwrapped, the truth about sugar, I was pleased to see that good old regular sugar didn’t come out too bad at all against its rivals of sugar alternatives such as agave syrup, maple syrup and many even more expensive alternatives. At the end of the day they all contain around the same calories and I was pleased to see that from next year we will be able to produce as much sugar as we want in the UK. Sugar has never been cheaper, and I’m a great believer in ‘ a little of what you fancy does you good’. The Food Unwrapped sugar programme put me in the mood to make some good old-fashioned creamy vanilla fudge. Here’s the recipe.
Do be sure to boil it long enough, otherwise you’ll have a delicious vanilla fudge sauce rather than fudge sweets.
To check if it’s ready drop a little bit of fudge into a jug of ice-cold water. A soft ball of fudge should form.