I’ll never make a hand model. Apart from my gargantuan knuckles (which in the wrong light make my hands look distinctly transvestite-esque), they are also covered in scars. Mostly kitchen war wounds, selflessly gathered on my many missions to feed the masses. Some are less heroic. I have a particularly Scar Face style one gained whilst washing up wine glasses in a drunken fashion. I often get an urge to tidy after a few drinks. It’s odd, I know.
One of my many scars was acquired making Christmas fudge. The boiling fudge spat at me and Oh My Goodness, it hurt. This fudge is for those who like fudge but also reserve the right to consider a hand modelling career at some point in the future. Quick to make, oh so moreish, and all without a sugar thermometer in sight… makes a great Easter gift too.
- 200g marshmallows
- 70g butter, cut into cubes the size of a thumb nail
- 200g dark chocolate, broken into pieces
- 1/4 tsp ground cinnamon
- Zest of one orange (no pith though!)
- 100g Natural Selection crimson raisins
- 40g Natural Selection crystalised ginger chopped finely
- Small sugar eggs if you so wish
Place the marshmallows, butter, dark chocolate, ground cinnamon and orange zest into a saucepan. Heat on a low hob until completely dissolved, stirring regularly. Don’t be tempted to hurry it by turning up the heat – the chocolate will burn!
Remove from the heat and add the raisins and ginger, stir well and pour into a tin (approx. 24cm x 24cm) lined with greaseproof paper. (Don’t wait about as it starts to set sharpish.) Push small sugar eggs into the top if you wish (try and leave some clear lines to aid cutting) then refrigerate for 2 hours. Cut into squares and serve. I warn you, this stuff is addictive.