This will give you instructions, hints and tips and a recipe (which isn’t too hard) along with my experience of making these for my sisters wedding. These also make great gifts!
Fudge vs Macarons?
This was the first decision to be made, the original idea was for macarons, they look pretty and are impressive, they could also be made to tie in with the colour theme. After attending a half day course we soon changed our minds, the course was fantastic and the macarons looked and tasted divine but here were the problems for the wedding …
They store well in the fridge for up to 2 weeks which gave us limited time to make 300!
Travel, they are delicate and we were at risk of it being a very hot day in July!
They can go wrong! With so many to make in such a small amount of time we couldn’t afford to lose batches!
Macarons are very temperamental and conditions have to be just right. I’ve had some success and some fails. Remember as well that each batch is half the amount you are making because you have the top and bottom shell!!
Buying them was ruled out, it was expensive and homemade has a special feel!
Sea Salt and Rum & Raisin Fudge
These were the two flavors decided on, sea salt for the ladies and rum & raisin for the gentlemen (then everyone swapped depending on what they prefered!)
Choosing two flavors sounded like a nightmare to begin with but after playing around with the recipes I found a way to use the same basic fudge recipe which made it so much easier!
- 600g Demerara Sugar
- 250ml Double Cream
- 50g Unsalted Butter
- 1 Teaspoon of Sea Salt or 100g Raisins soaked in 3 Tablespoons of Dark Rum
Tip 1: If making the rum & raisin fudge put the raisins to soak in the rum the day before.
Tip 2: Use a big enough pan with a thickish bottom if you can. When you are bringing the fudge up to temperature it will bubble up a lot so allow as much extra room as you can!
Add all of the ingredients to your pan (including the sea salt if you are making this one but if making rum & raisin leave these aside until later)
On the lowest setting slowly heat the ingredients until the sugar has dissolved and everything has combined. (Keep stirring to make sure the sugar doesn’t burn on the bottom of the pan)
Turn the heat up and whilst stirring still bring the temperature of the mixture up to 118 degrees celsius, be careful! (You’ll need a sugar thermometer)
Take off the heat and leave to cool a little for 5-10 minutes.
Use an electric mixer to whip the mixture until thick. (This is where you’ll need to stir in your raisins if using them) Pour into a lined 20cm x 20cm tin and spread out evenly.
Leave to cool, once at room temperature move to the fridge and chill for at least 3 hours. – Then cut into pieces and enjoy!
Tip: If making a large quantity like for a wedding and you have two tins – double the recipe for each batch!
Packaging the Fudge
We used clear treat bags tied with brown string or a ribbon to tie in with the colour theme of the wedding. Tags to let people know the flavour and that they were homemade!
The Guest Reactions
The wedding guests loved them. I think giving something homemade feels a little more special and the fudge seemed to be quite unique for all the guests.
Overall a Success!
My last tip, have a back up sugar thermometer, if you are making a lot of batches I guarantee at some point you’ll drop it in the boiling fudge! … A waterproof one is also a good idea!
Congratulations Mr and Mrs Robinson!