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| Mmmmmmm |
I haven't made fudge since I was a newlywed. It didn't work. I don't have the patience to boil the sugar, cream, and butter to the right temperature, so my fudges always turn out more like puddings. Well, that changed tonight when I accidentally made fudge when I was trying to make frosting for Katie's birthday cake.
The picture above is what happened when I placed a dollop of the "frosting" on top of the cake. It almost instantly solidified.
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It cracked the cake.
(The goo is black currant jam.) |
In the time it took me to grab a spatula, the glob of goo turned into a mass of solid sugar.
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| There was NO budging that stuff. |
Fortunately my family is one that laughs at mishaps such as these. So we plugged the candles into the fringe of cake surrounding the "frosting" and sang Happy Birthday off-key.
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| We didn't have 25 candles, so she blew out 12 1/2 candles, twice. |
By the time we were ready to slice the cake, the fudge was so hard it couldn't be sliced. I guess I went beyond "soft ball" stage right to "hard ball." It sure looked odd, but it tasted delicious!
Is that the "seven minute frosting"? Looks like perhaps you cooked it a lot longer than 7 minutes... ;)
ReplyDeleteI've tried fudge multiple times, never successfully, but I have also made accidental fudge before as well.
No, this was supposed to be "caramel" fudge. I was supposed to whip it as it cooled, but it got too thick, so I plopped it on the cake, hoping it would ooze gracefully. Instead, it turned hard.
ReplyDeleteI've never had this happen with the 7-minute frosting. The worst I've done there is to not whip it enough so the peaks fall flat. But it still worked as a frosting and tasted delicious.