Serendipity (n) – a happy accident. A lovely word in every way. And never more so than when applied to fudge. More specifically, Liquid Fudge: the latest innovation to emerge from the Fudge Kitchen gastro-lab and launching online, in three flavours, sporting shimmering, newly designed pots, in June.
But for serendipity we may never have experienced the delirium of drizzling Sea Salted Caramel fudge over hot waffles, of ice cream topped with a silken swathe of Vanilla Toffee or of the blissful overkill of Rich Chocolate Liquid Fudge dolloped on chocolate torte …
Fittingly, fudge was originally brought into being serendipitously, when a (worryingly inept) college lecturer in Virginia, US, demonstrating toffee-making in the 1800s, mistakenly took the temperature too low and happily ended up with fudge. Hence the term ‘to fudge’.
By the same token, ‘to liquifudge’ should now surely enter our lexicon. Four years ago, Fudge Kitchen MD, Sian Holt, was investigating ways of extending the shelf life of her fresh whipping cream fudge, a quest that brought her to a vacuum packing machine and a somewhat unscientific experiment.
Hypothesis: What would happen if she sucked the living daylights out of her handmade, premium fudge.
Result: It will implode, creating the most spectacularly rich, molten fudge; all natural, gluten-free and with innumerable gourmet applications, from baking ingredient to luxurious topping.
Conclusion: Liquifudge (v) – to drizzle over, to spread on, to fold in, to bake into, to simply spoon greedily in, to hopelessly indulge!