Fudge from leftovers

I’ve had half a large tub of brandy butter in the fridge since Christmas, and it seemed a pity to let it go to waste. So I had a think about what is in brandy butter – butter, brandy and sugar – and what I could convert it to. Adding more sugar to the mix, and then heating with some milk (I didn’t have any cream), I unexpectedly ended with something remarkably like fudge.



  1. January 26, 2011

    Accidental fudge! Do you know how hard it is to make fudge intentionally, with special fudge thermometers and timers and the like? I think you just demonstrated why, it’s supposed to be a happy accident…

    • chris
      January 27, 2011

      Not quite accidental. I knew roughly where I was going, and didn’t care much if it came out toffee or fudge. Although it is often said that you need a candy thermometer, my digital BBQ meat probe goes well above the required temperatures, and is a little bit more accurate than the average candy therm. Once I got in the ballpark, I started dropping syrup into cold water, and looking for soft balls.

      The one thing I was completely guessing (and it could have made it go wrong) was the quantity of sugar to add, as I didn’t know how much sugar was in the shop-bought brandy butter. I worked on the principle of 50/50 sugar/butter, and back calculated that way, and it looks like I was right.

  2. January 27, 2011

    Yes, I suspect it’s the “didn’t care much if it came out toffee or fudge” which does it. Letting it do its own thing rather than trying to micro-manage it. The few times my mother and I managed to make fudge it was a similar “whatever it is it will be edible”.

    I haven’t made any for a long long time, I’d have no idea about the sugar content. I do vaguely remember using condensed milk…

    • chris
      January 27, 2011

      In general, my cooking works along the lines of “don’t care much as long as it comes out food” (food, as opposed to sustenance, I hasten to add).

      Sometimes experimentation yields questionable results. But the spectacular and unexpected ones are more memorable.

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