Making The Fudge
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The important thing about making fudge as Tomás will tell you is to make plenty of it! Seriously though you can never have too much fudge…
Quality ingredients are key: Kerrygold butter is an essential ingredient: if Kerrygold ever start to adulterate their luscious butter with oil we will have to hunt for another butter producer. The flavourings are special too; we use so much vanilla essence that the recipe is printed in my head: the quality of the brandy used with the macerated vanilla pods and more particularly the storage conditions really make a difference.
Some fudge manufacturers boil their ingredients together but Tomás prefers to cook everything in a bain-marie allowing the flavour of the vanilla essence assimilate gradually. After that process is finished he adds different flavours, again quality is key for the additions.
Tomás has developed a very special technique with the twirling and swirling; it looks wonderful but is also a really good way of combining different layers of taste. When tasting the chocolate chip peppermint for example you sense different levels of mint, sometimes there are chunks of all chocolate taste too. Very good and very moreish ….