I like to ask people what is the best thing they ever ate on vacation. It’s a good question to ask friends. It’s an even better one to ask new people thereby avoiding, “what do you do?” I like it because it’s hard to choose! You can get into a lengthy conversation about food, and travel, and happy memories. This question is fun because it’s not only about the flavors, but often it’s also about the ambiance, the surprise of something new. Sometimes, a food simply has a strong tie with a place.
One food that I identify with beach vacations is fudge. In that spirit, I want to share a recipe for vanilla fudge swirls (the inside is chocolate peanut butter spread – yum!). While maybe not the absolute best thing I’ve ever had on vacation, it reminds me of Jersey shore vacations.
I’ve been going to Cape May or Stone Harbor, New Jersey for at least half the summers of my life. In fact, I’m in Stone Harbor right now. As I write this, I’m sitting on the front porch enjoying a cool breeze. It’s perfect. And yeah, I’m bragging a bit.
Anyway… both towns are charming, with cute main streets for shopping, and lovely beaches where I love to frolic in the ocean. Both towns also have a Fudge Kitchen. That might not seem noteworthy, but it goes with today’s recipe. During opening hours an employee stands outside the shop handing out free samples of chocolate and vanilla fudge. As a kid I thought it was amazing that I could get some fudge for free. I always made sure to get a piece of both. You know, for comparisons sake.
But the thing that makes me laugh, is every time, the employee says, “Today, we have a deal! If you buy two pounds of fudge you get a free box of salt water taffy.” Every time they say it with an air of urgency. As if I’ll miss out on this valuable opportunity. However, it’s been about twenty years that I’ve been hearing about this deal. I think I’m ok.
I’m even more ok, because now I can make my own vanilla fudge that’s just as creamy and delicious. This recipe though, has a bit of a British addition because it calls for golden syrup. I hadn’t used golden syrup before living in London, but now I really like it. It’s made from cane sugar, has a pretty golden color, and a nice rich flavor. You can find it in the US in the baking section near molasses and corn syrup. Look for Lyle’s Golden Syrup
To make the fudge swirls, I used Reese’s chocolate peanut butter spread. However, you could just as easily use plain chocolate spread, nutella, peanut butter, or really whatever you like. You can also leave the spread out entirely and cut the fudge into little squares just like Fudge Kitchen samples. Hope you enjoy!
And I’d love to know, what are some of your favorite/best/more memorable vacation foods?! Share in the comments.
Adapted from the Guardian.
Messy level: Anything the requires a candy thermometer has the potential to be really messy and fiddly. Happily, this is so straight forward. Everything is done straight in your saucepan and then later poured into a baking dish. You will need a few dishes and things, but at the end your kitchen should not look like a disaster.
- 4 tablespoons/ 50 grams butter
- 1½ cups/275 grams sugar
- 5 tablespoons/ 100 grams golden syrup
- ¾ cup/ 175 ml heavy cream
- ½ tsp vanilla
- 3-4 tablespoons/ 40-50 grams peanut butter chocolate spread (amount not important, as much or as little as you like)
- Line an 8x8" pan with parchment paper.
- Melt the butter, sugar, and golden syrup in a medium sauce pan over medium heat. Stir with a wooden spoon until the sugar is dissolved.
- Stop stirring and lower the heat to medium-low. Then bring the mixture to a simmer.
- Once it's simmering, stir occasionally and bring the mixture to 240°F/116°C.
- Take the pan off the heat. Stir in the vanilla.
- Continue stirring (ferociously!) until the fudge has thickened and lost its shine. This can take awhile and your arm will get tired. You want it thick enough that it's not pure liquid, and while still pourable is pretty viscous. If you drizzled a ribbon of fudge over the whole mixture it wouldn't immediately reincorporate - that's how you know you're done stirring.
- Pour into the tin and leave out, for about 30 minutes to an hour, to set.
- Once it's firmed up a bit, put it in the fridge again for about 30 minutes to an hour.
- Remove from the fridge and use the parchment paper to pull the fudge out of your pan. Test the fudge by rolling a small corner. If it crumbles, it's too cold so let it warm up a bit. If it's very squishy and too pliable put it back in the fridge. You want it firm enough to hold its shape but not so firm it cracks when rolled.
- Spread the peanut butter chocolate spread over the top of the fudge.
- Use the parchment paper to help you get started and roll the fudge into a tight roll. (Like rolling up a carpet)
- When finished you should have a log of fudge. Cut rounds about ½" thick.
- Serve immediately and enjoy! Best stored in the fridge.
