This recipe for Wonka’s Fudge Mountain was part of The Sweet Swap 2014.
My first attempt was perfect. Heavenly. Melt in your mouth. Then I realised in tiny writing at the bottom of the chocolate packaging that the baking chocolate is processed in a factory that contains nuts. One of the to-be recipients had an allergy to almonds, and not wanting to be the cause of anaphylactic shock (afterall people’s levels of tolerance vary), I set about to find a substitute.
Eight attempts later… (I kid you not), I packed them off and sent them to Belly Rumbles, Love Swah and The Heart of Food. And what did that stupid fudge do? It melted. Curse you fudge. So take note, this fudge is not suitable for the mail!!
Chewtown clearly knew she was creating for a Canadian stomach. Didn’t you hear? Canadians practically drink maple syrup! So not surprisingly, Chewtown’s maplecomb, honeycomb made with maple syrup, made me a very happy girl. And to top it off, she attached an insanely cute label for her logo.
One Small Pot sent mint slices, which I happily ate in one sitting (mint slices should never be left around me unless you want them gone).
And from Gastronomy, I was sent macadamia and passionfruit fudge. Not only was it deadly good, I did the stupid thing and left it at home while I went to work the next day. I came home to find the container polished off… 😐
- 1 tbsp cocoa
- 2 cups white sugar
- 2 tbsp glucose syrup (corn syrup)
- ⅔ cup milk
- 1 tsp vanilla essence
- 2 tbsp butter
- ½ tsp salt
- In a medium sized saucepan over medium heat, mix together the sugar, milk, cocoa and glucose syrup.
- Slowly stirring constantly, bring to a boil and continue until it reaches 238oF-240oF. (On average, it took about 20-25 minutes).
- Remove from the heat.
- Add in the butter but don't stir.
- When the temperature reduces to lukewarm, pour into a mixer.
- Add in the vanilla and salt and beat until the fudge is no longer shiny and becomes lighter in colour.
- Spread in a baking paper lined tray and let sit until it is hardened.