Christmas is the time for indulgence in all things rich
and sweet, and as such I treated many people this year with bags of fudge.
Fudge is basically sugar held together with dairy fat; what's not to like?
In a bid for greater efficiency, I made a giant batch of
fudge using this recipe, and cut it up into one inch pieces. I then separated
them into a few different cups so I could coat them all differently.
Previously, I would have made many different batches, each of different
flavours, but I decided this time to do what is done to jelly beans: make the
centres all the same flavour, and then just flavour the coatings.
I decided that peppermint is a very Christmassy flavour,
so lots of people got peppermint flavoured fudge. I made a few bags of fudge
fully dipped in peppermint milk chocolate (I added a few drops of peppermint
essence to the melted chocolate), and a few that were half dipped in peppermint white chocolate, decorated with sprinkles.
I also half dipped some in dark chocolate and sprinkled with coarse sea salt, which made for a rather interesting flavour and texture experience. I also gave away a few batches of plain old vanilla fudge, which was just the original fudge without any coating.
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