Use all the sugar? Definitely not.

Fudge, brownies and various slices are things that I generally don’t choose to eat and my mind doesn’t give these items much more than a cursory acknowledgement of their existence whenever I come across them. I’m not 100 per cent sure of why that is but it might have something to do with the fact that I find them incredibly rich, sweet and not very filling. 

I did, however, have a fair bit of evaporate milk left over from when I made pumpkin pie and I wanted to use it up before I inevitably spill the can all over the inside of my fridge. A quick Google search gave me this recipe for chocolate marshmallow brown sugar fudge, which surprisingly tickled my fancy (I think it was the marshmallows ;)). 

The process, as I followed it, wasn’t complicated at all. The most time consuming part was chopping all that chocolate up. And by “all that chocolate”, I mean only half the amount of chocolate as required by the recipe (recipe asked for 300g of milk chocolate, I used just under 150g). I also used less than half the amount of brown sugar (130g as opposed to 300g) and much less than half the amount of marshmallows (two handfuls rather than 225g).

The fudge turned out lovely and creamy and very, very sweet. It makes me feel a bit sick to think how much sweeter it would have been if I had followed the recipe exactly. I have a massive sweet tooth but how does anyone stomach THAT much sugar? 

Fudge does have its merits though – apart from being a guilty pleasure, it also makes for an enticing little gift for friends who might be in need of a bit of comfort:

Flowers, chocolates and fudge (lower right-hand corner) for comfort! Photo: Jenny Lee

Flowers, chocolates and fudge (lower right-hand corner) for comfort! Photo: Jenny Lee

Despite not being the biggest fan of fudge, I enjoyed learning how to make it and actually learning what ingredients are in it, something which I had no idea of a day ago. 

Photo: Tao Lin

Photo: Tao Lin

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