So, a few days ago (weeks? I have no idea… I’m really losing track of time), I was challenged on Twitter to make Beef Fudge. Someone had found a recipe that (I believe) originated in 1960’s Montana.
Note: I’ve reached that point in lockdown/isolation where I’ll do many things to amuse myself.
First I needed to obtain the roast beef required. I have to say, I’ve eaten well this week. This roast has a mustard and pepper rub in case you were wondering. It worked really well!
The recipe also gave me the opportunity to use some kitchen equipment I acquired a couple of years back when I was dabbling in learning the craft of sausage-making. Also, I have a lot more to learn in the craft of sausage-making. But that’s for another time.
Marshmallow Cream isn’t readily available in NZ (unless you go to places like Martha’s Backyard close by). I made a substitute by melting a pack of marshmallows (put them in a mixing bowl, above a pot of boiling water) and adding 2tbsp of syrup. You’d usually use corn syrup but golden syrup works also.
The end result? Actually surprisingly good. It’s fudge, and it’s not the abomination I thought it might be. Of course, this recipe and resulting product reminds me precisely why I don’t do baking. It’s lethal for those wanting to lose weight.