Recipe for fudge

Penelope_Penguin

I've searched the main sweets thread, but cant find an answer to my specific question (I'll merge this later ).

The children have asked me to make them some chocolate fudge. I have a good recipe for plain fudge, so my query is - how do I make it chocolatey? Do I add cocoa, or chocolate? Or does anyone have a tried and testsed recipe, please :A

TIA, Penny. x

Seakay

This is the Good Housekeeping recipe which I have used successfully - it has been written out by an American so use golden syrup for corn syrup
http://www.amateurgourmet.com/2007/11/postthanksgivin.html

HappyIdiotTalk

Someone at work has given us some HM fudge. Its nice, but I've found it a little too sweet and grainy and think I could do better.

I'm now going to have to put my money where my mouth is, as I've been challenged by my colleague to a competition. We're both going to make our own versions and see if we can do better than the fudge we've been given.

I've never made it before, so does anyone have a knock your socks off - no expense spared recipe (I know thats not very OS... but there are egos at stake here)?

Also, what would have caused the grainy texture as I want to avoid that.

floyd

Beating too long causes graininess in fudge as well as heating to the wrong temp. Real fudge can be tricky to make, there are lots of recipes that call for marshmallows and the like but they are not true fudge. I use one onthe nestle website as it has a video with it as well. Technically that one is cheating as well as it uses condensed milk not full fat milk reduced down but I rarely have time to do it the long winded way.
Make sure you use real butter as well.

Pink.

Hi HappyIdiotTalk,

There are lots of recipes on this thread:

Recipe for fudge

I'll add your thread to that one later to keep the recipes together.

Pink

Bronnie

HappyIdiotTalk wrote: »

Someone at work has given us some HM fudge. Its nice, but I've found it a little too sweet and grainy and think I could do better.

I'm now going to have to put my money where my mouth is, as I've been challenged by my colleague to a competition. We're both going to make our own versions and see if we can do better than the fudge we've been given.

I've never made it before, so does anyone have a knock your socks off - no expense spared recipe (I know thats not very OS... but there are egos at stake here)?

Also, what would have caused the grainy texture as I want to avoid that.

Hmm! Has the colleague who brought the fudge in in the first place heard about this challenge? Might be the last time she treats you all to her home-made goodies

The science of grainy fudge is in detail here (although can't vouch for the recipe!)
http://www.exploratorium.edu/cooking/candy/recipe-fudge.html#

May the best woman/man win!!:)

HappyIdiotTalk

floyd wrote: »

Beating too long causes graininess in fudge as well as heating to the wrong temp. Real fudge can be tricky to make, there are lots of recipes that call for marshmallows and the like but they are not true fudge. I use one onthe nestle website as it has a video with it as well. Technically that one is cheating as well as it uses condensed milk not full fat milk reduced down but I rarely have time to do it the long winded way.
Make sure you use real butter as well.

I think this is the recipe you're referring too:
http://www.carnation.co.uk/pudcasts/ultimate-fudge?section=Recipes

Step 3 says this:

Remove from the heat and beat the fudge until thick and grainy (about 10 minutes).

Does this mean the end result will be grainy? I dont think I like that. Or is fudge grainy by default? I'd rather end up with something more like truffles.

HappyIdiotTalk

Bronnie wrote: »

Hmm! Has the colleague who brought the fudge in in the first place heard about this challenge? Might be the last time she treats you all to her home-made goodies

Oh no, I wouldn't be so ungracious. This is just a bit of fun between me and my collegue! :rotfl:

scaredy_cat

while on the fudge subject, would a stainless steel saucepan be ok to make the fudge in? i know some say use a heavy based saucepan, but i can't afford £50 for one!!

yumyums

Don't know if this helps much but we learned that English-style fudge is grainy in nature (my favourite!) but french-style fudge is smooth. Maybe you could look for some french-style fudge recipes? What flavour do you want? We made a smooth chocolate one in school which I didn't like because it was too much like chocolate to be called fudge in my opinion!