Recipe for fudge

janb5 wrote: »

I`m afraid that I cant do links either- but I think she is referring to the Ultimate fudge on the Nestles website. Google Ultimate fudge Nestle and you`ll find it. Yummy!

Here it is. And you don't have to use Nestle condensed milk if you are anti them.

I'm definitely going to try the Baileys one for a friend who loves the stuff so thanks for that. :T

That looks like something I can do with the grandkids when they're left with me while their mum's/dad's do some last minute shopping.

Thank you for that :T !

Any ideas on what I can do to make it easier to get fudge out of a square pyrex dish? I eventually found a recipe that workes successfuly (my first attempt was a disaster) - i oiled the inside of the dish but I struggled to get the fudge out.

That batch was devoured by the family so the odd assortment of shapes was not a problem. I'm now about to make another batch to actually use as gifts so would really like to get it out complete in order to cut into nice squares.

It's a difficult dish to line with greaseproof paper as all the corners are curvey. Could I use clingfilm? Or if I just lined the base would that make it any easier?

Many thanks in advance,

Sophie

Thanks Patches - I'll give it a go and let you know how I got on.

This is the recipe I am using for vanilla fudge:-

http://www.recipezaar.com/16922

It turnout out to be fantastic - I think it is really important to use a candy thermometer to make sure it gets to the right temperature. I read the comment to the right of the recipe which said you probably don't need to cool it as much as the recipe states before beating the butter in so I didn't - it came out perfect! I was so pleased as my first attempt with a different recipe was a disaster!

I wonder if anyone could give me some advice. I made Bailey's fudge the other day but I was frightened to heat the condensed milk up in a saucepan as it burns so easily so I melted that and the chocolate in the microwave, added the Bailey's and kept doing 30 seconds a time in the microwave until it seemed to be setting, put it in a tin and waited - but it never set - it always looked as if it would set if I left it longer but it didn't. Eventually I melted it all again in a bowl over a pan of boiling water and kept stirring and it went thicker and definitely smaller in amount. It is now in the fridge but not really set. It is almost set but very soft, not like any fudge I have ever seen. It tastes delicious but has anyone any ideas please? I thought about freezing it perhaps but that's not really right. Do you think I am going to have to boil it properly in a saucepan and risk it burning until it really reaches setting point? The way I am going, I might end up with a very small amount of very thick and chewy sort of toffee!!