Recipe for fudge

Alison_B

Does anybody have a recipe for creamy vanilla fudge?

Thanks

Alison

JCL

Found this one:

Vanilla Fudge




Makes 1lb


2 cups Caster sugar
1/2 pint Evaporated milk
4 Tablespoons Milk
4 oz Butter
1 Vanilla pod split
Pinch of salt

Line an 8 x 2 inch high loaf pan with foil, extending the foil over the edges of the pan, butter the foil and then set aside.

In a saucepan combine the sugar, evaporated milk, milk, and salt.

Cook and stir over a medium heat until boiling, then lower the heat and stir for 30 minutes.

Immediately remove saucepan from heat and add the butter and vanilla pod but do not stir.

Cool mixture, without stirring, to 110 degrees (approx 45 mins)

Remove the vanilla pod and beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).

Spread fudge into the loaf pan and score into 1-inch squares while warm.

Top each square with the optional nuts, if desired.

When firm, use the foil to lift the fudge out of the pan and cut into squares.

Store airtight in the refrigerator.

Hope that's of use.

Allexie

ULTIMATE FUDGE


using Carnation condensed milk...haven't made it in years...might just have to have another go now

Addy

Mmmmm....I've made a few batches over the past few weeks to give my sons a taste of good old fashioned sweets, and as a thanks to my mum and dad for babysitting over the school hols. This is the recipe I found on the net, and very delish it was too Think I'll make some more this afternoon, my teeth are tingling at the thought of it :rotfl:

http://thefoody.com/sweets/fudge.html

900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 large tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence

Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the is fully dissolved.
Rapidly boil the mixture to a temperature of 114 - 118°C (238 - 245°F) the soft ball stage.
Remove from the heat and allow to cool for 2 - 3 minutes, then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little before marking into squares with a knife.
Leave in a cool place to set, cut into squares and store in an airtight container.

Alison_B

Thanks for that. The Banoffee Pie looks to die for also.


Alison

Addy

OOh, just a word of warning, if you go for the bigger quantities recipe, use your biggest saucepan (and I do mean BIG), it boils up to a massive volume!

If you don't have a big saucepan, use the lesser quantities (or if you're greedy like me, use two and then combine them once they've boiled to the required consistency and cooled a bit!!).

Magentasue

Mmmm, tempted! I've got a tin of condensed milk in the cupboard but no evaporated milk.

Addy

I quit smoking five weeks ago - fudge is my new vice, lol.

It's so moorish, daren't think of how many of the c-words are in it though :eek:

furrypig

OH NO!!!

How could you all write down these recipes???

I am so going to have to try them now!!!

Tee hee hee

mink35

Addy wrote:

Mmmmm....I've made a few batches over the past few weeks to give my sons a taste of good old fashioned sweets

I used to make this a lot when I was a teenager - and peppermint creams and toffee. They are some of the easiest sweets to make and sooooo much nicer than bought ones. I think it's the love that goes into making them :rolleyes:

megasaver

The recipes sound great and I can't wait to try them out. BTW does anybody know the difference between evaporated milk and condensed milk...or is that a really silly question?