Whether it be a college dorm, a quick treat, or a holiday platter of desserts, fudge is an easy bite of chocolatey goodness. A piece wasn’t enough for these two guys who took fudge and scaled it to a much bigger level.
Self-taught chef Barry Lewis loves creating approachable cooking content that’s not only something you want to dive in and eat but also something a little quirky. Here quirkiness comes in the form of a mega-sized brick of fudge.
He didn’t go about this adventure alone, and with the help of his friend, they went about this colossal challenge. After wiping the store shelves clean of chocolate and mix-ins, they go about making the fudge base again and again. The fudge itself is a little different than the evaporated milk or marshmallow fluff fudge we see stateside. Here, a great combination of chocolate, butter, cream, and golden syrup (which isn’t always easy to find in America but it can be substituted for corn syrup) is melted over a double boil until it’s completely melted.
Each batch of fudge is poured into the mold — which was NOT an item you’d find in the kitchen section of a store — an office storage cube. Yes, the same thing you file away seasonal decorations or last year’s taxes is used to make a geological land drift piece of fudge. Bowl after bowl is poured into the tub until it reaches ¾ of the way up the container.
After letting the fudge rest for two hours, they add the mix-ins. Popcorn, malt balls, raisins, chocolate sandwich cookies, white chocolate, candy bars, digestive biscuits, and marshmallows get stired into the fudge base.
It takes a long time for the fudge to harden, but when it does, the result is a massive beast, weighing in at almost 30 kilos (which is around 66 pounds).
Do you think you’d try and make a giant candy like that?
