2 Foot of Fudge
by Peter Mingot for £15.00
21st August 2006
Pages: 1 2
4. Back in the kitchen and the now cooled fudge bar was removed from the freezer and the mould released. This gave us our fudge finger.
5. Two bars of the chocolate were broken up and melted in the microwave. The fudge finger was placed onto a piece of grease proof paper and the chocolate was poured onto the finger and smoothed with a knife. The finger was turned and the same prosses carried out on the under side. Once an even layer of chocolate covered the entire finger it was wrapped in the greaseproof paper and once again placed in the freezer to set.
6. After 10 mins the finger was removed and unwrapped LOOKING GOOD! The final large bar of chocolate was melted then poured onto the top of the finger using a side to side motion to create the wavy pattern seen on original bars of fudge. (don’t have your finger too cold at this point or the chocolate won’t flow very well and will cool too quickly)
7. Then back into the freezer for one last setting.
8. This gave us time to cut out the wrapper and fold and glue (using Pritstick, very Blue Peter!) the long flap and ends. We first stuck tin foil onto the inside of the wrapper to give that authentic look (its all in the glorious detail)
9. The completed fudge was then taken out of the freezer and slid into the wrapper. . job done!
Bar size: - 550mm long (750 long including wrapper) 80mm wide and 50mm high
Bar Weight: - 2.35Kg
Bar calories :- 10,800 kcal per bar
Bar cost :- £15 (even the price is fully pimped 15p for a finger of fudge, pah!)
Total time to make 3hr 30min
Finished at 3am (Dark photos)
The bar tastes as good if not better than the original Due to the added Werthers soft toffee.