Wednesday, 27 January 2010

Crackfudge

Many of you - well, I can think of two, possibly three - expressed an unnatural interest in the salted almond cardamom fudge I mentioned several times over Christmas, as I inhaled it, barely pausing for breath and fighting off all attempts to force me to share. The genius creator of the Crackfudge, has very sweetly given me the recipe to share with you. Yeah, suck it up Gwyneth. I can do recipes too. Well, ok, strictly speaking I can't, but I can prevail upon people who can. Just like Gwyneth, in fact.


Here it is. Do not come complaining to me about the vagueness of the quantities and stuff, I do not care. Am I a cooking person? No, I am not. This is the recipe.


Crackfudge

Fresh almonds in their overcoats

A big bag of cheap sugar

1 and a half to 2 cans of evaporated milk (NOT condensed)

Half a pack of salted butter (or unsalted doesn't matter) (125g)

A dessert spoon of large crystal sea salt or sel gris

Cardamom flavouring (you can buy in Indian or Chinese shops)

Toast almonds in oven until golden and vaguely rub off the skins.

Put sugar, milk and butter in a large thick bottomed steel pan and bring slowly to the boil stirring to stop too much sticking (although this is simply caramelisation). If you have sugar thermometer, boil it up until soft ball temperature.

Otherwise get a glass of cold water, and when it seems thick and lava like, drip some in. If you can make a nice round ball with what is in the glass, with your fingers then you are nearly there. Should be a rich golden brown. Boil for another minute or two and then draw off the fire, and cool for a little while.

Using a hand held electric beater (I used to use a wooden spoon but it can be exhausting) beat until the texture changes from toffee-gluey to faintly crystalline. Quickly beat in sea salt and cardamom essence, and stir in almonds. You can also use vanilla essence and pecans, or what you will.

Tip into an oiled roasting tin. Cut up before it becomes completely hard. Give it to people whom you wish to wrap in your wicked toils.

22 comments:

Titian red said...

This was not what I should be reading minutes before I leave for a health check with the practice nurse, and I'm telling my dentist of you so nyer. (Can't thumb nose as too busy stuffing face)

Hodmandod said...

I did NOT write the words (150g) - this has to be BW extraploting, I am afraid I don't do metric. This works as long as you boil it for long enough to get to soft ball, no matter how what. And do make sure you beat it until crystalline. Hand beating = bigger crystals; electric makes a smoother fudge. Let me know how you all get on.

Jaywalker said...

Yes, I confess I added 150g. Which is half a pack of butter. Actually, now I think of it, it's more like 125g, see, I shouldn't have got involved at ALL. Going back to change it.

Hodmandod said...

No, leave it. Is fine, but I have become unable to write a sentence that makes sense at the thought of decimal.

Mya said...

I think I'm going to have a sugar-rush orgasm, which is nice.

Mya x

Jaywalker said...

You probably are, Mya. Pah, where is my team of slaves to bring me stilll warm crackfudge? I am not to be trusted with hot sugar.

Thoby Kennet said...

This is a dangerously addictive substance. It must be banned!

katyboo1 said...

Aargh. I cannot make it. I will end up with rotting stumps for teeth and diabetes. Sounds bloody lovely.

Just so that I can savour the food porn a while longer, tell me, does it melt in that proper, fudge, crumbly sort of way when you eat it?

Jaywalker said...

Of COURSE it does Katyboo. Need you ask?

Hodmandod said...

It starts with a kind of firm texture as you bite through, finding resistance with the toasted almonds, then the long elegant buttery finish on the palate. From Josa

redfox said...

Crackfudge, hooray! Now I require some cardamom extract. I had never realized that it existed before, though I should have. Now that I know it does, I will be going on even more of a general cardamom spree than usual. (I normally restrain myself mainly to a particular, excellent cake that calls for a full tablespoon of cracked seeds -- but now the sky's the limit.) Thank you!

the polish chick said...

oh. my. god. i. love. you.

p.s. cardamom extract? is that the same as powdered cardamom? cause that i have a-plenty, it being my favourite spice and all.

Hodmandod said...

No, it is a liquid, a mild essence of cardamom. I got it in our local Chinese grocer.

Soda and Candy said...

I love that your recipe includes "a big bag of cheap sugar" and instructions to "vaguely rub off the skins".

Rosie Redfield said...

Please please, how much sugar? How big is a big bag?

Jaywalker said...

Rosie sssh I think it's 500G but Hodmandod may have some other, non-metric suggestion.

Hodmandod said...

2lbs will make a nice lot. And maybe a single tin of evaporated milk. I tend to open two, and (exclusive confession here) drink some of it from the tin. and then 4oz of butter.
Hope that helps.

Em said...

yum! But where can you buy it? In NZ?

Anonymous said...

Oh please, oh please, now also give the weight/measure for the tinned milk. This will make it easier to introduce crackfudge to USA.

I suspect a lot of us will be whipping up a batch tonight!

Thank you SO MUCH for the recipe, I've been imagining how wonderful this is ever since your first mention of it.

Anonymous said...

Anon, evaporated milk is those great things that is the same everywhere. A can of Carnation (like what you put in a pumpkin pie) is what you'll want!

Hodmandod said...

Carnation it is. Not small tin, big tin. Not sure of measure in US pints. The main thing is that exact measurements don't matter much, as long as you allow it to boil, stirring, until it gets to a good firmish soft ball stage so it sets in the end.

Jane said...

This is a fantastic recipe and I am now addicted to salty crackfudge.