There seems to be no accounts of fudge having a long history. Those available date only back to the late 19th century. It is also not one of the sweets that had entertained my appetite until now. I just know that some people are crazy about it, that it is somehow connected with chocolate and that it is very sweet. Some would die for it.
Now I came across some recipes for the Scottish version of this sweetness and made some changes to enter it in my coffee universe. I hope some will try it and be very coffee-happy.
- 500 g granulated sugar
- 100 g butter
- 250 ml milk
- 200 condensed milk
- 3 tablespoons strong espresso
- 1/2 black cardamom pod (finely ground)
- about 100 g pumpkin seeds
Mix all ingredients – except the pumpkin seeds – in a large pan and stir well while slowly heating it up. Continue to stir so the sugar dissolves well. When well mixed bring it to a boil, then reduce the heat again and keep stirring for about 20 minutes. Make sure it does not boil during that time or burn on the bottom. The heat should produce just a light bubbling.
After those 20 minutes the mixture ought to be thick. Remove it from the heat and beat it well for 5 to 10 minutes. The beating should create small crystals which are essential for a good fudge. If the mixture starts becoming grainy, stop!
Cover a tray (about 20 x 30 cm) with non-stick baking paper and distribute the mixture. Roast the pumpkin seeds in a pan (until the pop), distribute them over the top of the mixture and press them down. Let the tablet set and after about 30 minutes cut it into small squares but leave it in the tray over night.