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My husband makes amazing fudge. I call him the Fudge Master, but he doesn’t much like that title. For years he’s been getting requests, especially at Christmas from family members, asking for him to make a ‘batch’. I took a sample into work years ago and it prompted one fudge fan to ask me coyly each time he saw me “So, uh, hey, Sarah – have you got anymore of that fudge?” 

He first started with following the recipe to a T, found in the Edmond’s Cookery Book, then he tried a few variations, and this one has come up as the winner.  It’s a temperamental beast though - you have to keep an eye on it and take it slowly, otherwise it’ll turn into a grainy, crumbly-concrete-like mess.  If it’s done right it should be completely grainless, with a fine melt-in-the-mouth quality. It’s not like a russian fudge, creamy and sticky – it’s more like a candy-style fudge. quite firm, and when cut it’s a little flaky. Infact, that’s one way it’s been described – like a Flake chocolate bar.

I’ve never (successfully) made this fudge. I tried once and it was a complete disaster (see description above) , and since then I’ve left it to the Fudge Maste…Expert Darren has this fudge down to a fine art, and I show you all the steps he now takes.