Burfi, the Queen of Fudge

I try not to recycle blogs, but the other day I found this image that has been lost for years in the deepest crevices of my photo files. Miniature versions exist, but this large image captures every ‘pore’ of its buttery, caramelly, toffee-almondy, mouth-melting fudgeness. So, drool and lust all you like. It is prasadam.

The image is from my second book ‘Cooking with Kurma’. And, just as an excuse to share this photo with you, I’ve included the fabulous recipe. By the way, if you ever had trouble preparing this, the original recipe had a misprint. Here’s the tried-and-true version.

Almond Toffee Fudge

burfi 101:

I can honestly say that I’ve cooked more fudge than any other one preparation in my 35-year kitchen career. Different versions of the same basic recipe, often prepared in 2,000-5,000 piece batches, have been devoured with delight at innumerable expos, food fairs, alternative life-style events and catering programs. I’ve supplied the recipe hundreds of times to “fudgeaholics”.

Here’s the original almond variety, immortalised in print. You should know that the best-tasting fudge requires top quality unsalted cultured butter, premium quality cream and, most important, full-fat powdered milk.

YIELD: about 50 pieces of fudge.

250g good quality unsalted butter (I prefer Danish style),
1 1/2 cups raw sugar,
1 cup pouring consistency pure cream,
1 cup whole unblanched almonds, oven-roasted or fried, and very coarsely chopped,
about 3 1/2 cups full cream powdered milk,
extra toasted, crushed, slivered, flaked or whole almonds for decorating the surface of the fudge (optional).

Gently melt the butter in a heavy 5-litre/quart saucepan over low heat. Add the sugar, increase the heat to moderate and, stirring constantly, cook for about 3 minutes or until the sugar melts into the butter and becomes frothy.

Cook for a few minutes more until it develops a light caramel colour. The caramelised sugar will give off a light toffee fragrance. Be careful to avoid over-darkening the sugar at this point; excess caramelisation will give the fudge a bitter flavour. The butter will probably be completely separated from the caramelised sugar at this stage, but that’s normal.

Remove the pan from the heat and allow it to cool for 2 or 3 minutes. Stir in the cream and nuts. Using a wire whisk, gradually mix in the powdered milk a little at a time, whisking vigorously to avoid forming any lumps. When the mixture just hangs onto the whisk, it is ready. If it reaches this stage before you’ve added all the powdered milk, don’t add any more. If it’s still too runny after adding it all, add a little more.

Very lightly butter a 25cm-30cm (10-inch – 12-inch) tray. With a spatula, scrape the hot fudge mixture into the tray. Smooth it out and sprinkle the top with the optional nuts. Allow the fudge to set in a cool place for 1 hour. Cut into approximately 3.75cm(1-inch) squares, and stand back.

Posted by Kurma on 6/7/11; 2:59:12 PM

Life and Travel

Facebook Auto Publish Powered By : XYZScripts.com