Recipe for fudge

Mado

Oh dear... hadn't realise I was starting a fudge craving thread!

Here my recipe..., but unlike kiwichick I am not expert at the different satges of sugar so I use a sugar thermometer.

For those who can start a diet next year.

Base Recipe:
330g caster sugar
100g brown sugar
1/2 cup (125 ml) cream
1/4 cup (60 ml) milk
40g butter

1. Line a square(ish) dish with greaseproof paper
2. Combine sugars, cream, milk in a small saucepan (well not too small! or it overflows)
Boil uncover without stirring for about 10 min or until syrup reached 116C on candy thermometer.
Remove pan from heat. Add butter. DO not mix
3. Cool for about 10 minutes
4. Stir fudge with a wooden spoon for about 10 minutes or until it holds its shape . Spread in the pan . Stand at room temperature until it sets.
5. Turn out of pan, trim edges and cut in squares.

If you want the hazelnut version, add about 50 g of chopped and dry toated hazelnut at step 4.

For the rum and raisin, add the rum at the beginning. About a spoonful.
Add 50 g of raisins at step 4.

I was getting a bit lazy and used my mixer (well egg beater) instead of a wooden sppon for the last batch and it worked fine!!!!

Right... Off to the gym now. Well maybe tomorrow!

juno

Does anyone have a recipe (prefereably tested) for toffee? I might've been trying to make that, not fudge

Mado

Everton Toffee (never tried...)

100g butter
350g Demerara Sugar
350 g Black treacle
(could probably halve that!!!)

Melt the butter over gentle heat then stir in the sugar and treacle.
Place a sugar thermometer in the mix and cook over moderately low heat stirring frequently, until it reaches 130 C or the light crack sugar stage.

Immediately plunge the base of the pan into a bowl of cold water. Pour the toffe into a grease 20.5 cm square pan. As the toffee begins to set cut it in squares

kiwichick

juno wrote:

Does anyone have a recipe (prefereably tested) for toffee? I might've been trying to make that, not fudge

Sorry Juno, I meant to post this yesterday but forgot

TOFFEE

2 cups suger
1 cup water
1 tbsp white vinegar
1 tbsp butter

Put all into saucepan. Heat gently, stirring continuously until sugar completely dissolved. Bring to the boil. DO NOT STIR. Let mixture boil to the hard crack stage. Pour into a buttered tin. Mark into squares and cut when set.

SnowyOwl_2

Kiwichick

I made the Chocolate Fudge last night - tasted fab but didn't set, still soft and gloopy this the morning, about the consistency of butter that's been in a warm room for a while - have you any idea what mistake that is likely to be a symptom of?

kiwichick wrote:

Chocolate Fudge

2 cups sugar
2 tbsp cocoa
1/2 cup milk
25gm butter
1/2 tsp vanilla essence

Put suagr and cocoa into saucepan, mix to combine.Add milk and butter. Heat gently, stirring constantly until sugar has dissolved and butter melted. Bring to the boil, do not stir. Let mixture boil until it reaches soft ball stage. Remove from heat. Add vanilla and leave to stand for 5 minutes.Beat with a wooden spoon until think. Pour into buttered tin. Mark into squares, cut when cold.

kiwichick

Hi Snowyowl,

The only thing I can think is that maybe you havent boiled it for long enough, it really does take ages.

Am wondering now if you can salvage the gloopy stuff by reboiling, anyone else know???

I will ring my mum in NZ and see if she knows, shes my homecooking font of knowledge

Al.

Ticklemouse

If you google 'making fudge' there are some really useful tips, as well as lots of scientific guff about the whole process.

I think your fudge may be beyond redemption - it says get ready for some failed batches

Magentasue

I haven't made fudge for years, never had much success with it. Now, to me there are two types of fudge. Type one is the type I had as a child from Woolworths pick and mix, can only describe it as the creamy one. Type two is like the type from Lakeland (about a fiver a box, isn't it?) and that's the one we all like.

Well, made some yesterday using Mado's recipe and everyone thought it had come from Lakeland. I used the thermometer I bought for soapmaking - would recommend one because mine seemed to take ages and then SUDDENLY turned golden. I reckon a minute before and it wouldn't have set, a minute more and it would have burned on the bottom of the pan.

SnowyOwl_2

OK, thanks guys! I will have another go, but let it boil a bit longer. I had originally tried the softball test, ie drop a few bits into a glass of cold water to see if the drops turn into beads (they did!), so thought it was ok.

I'll get back to you and let you know.

sallypurple

I love fudge - here is my recipe for cheats fudge - no boiling or messing around with sugar thermometers It tastes scrummy and is easy to make variations.


Basic recipe

200g white or dark chocolate
200g butter
450g icing sugar
2tbsp milk or cream
1tsp vanilla essence

Melt together the butter, chocolate, milk and vanilla, you can do this in a double boiler or the microwave. Use an electric mixer to beat in the icing sugar. Pour into a tin lined with greaseproof and leave to set.

Other variations I have made include adding a tablespoon of brandy, maple syrup or cointreau; cherries or nuts, dark choc ships into white choc, white choc chips into dark choc, peppermint instead of vanilla...

If you don't eat it all yourself it looks fab packed into little cellophane bags and tied with curling ribbon. My kids usually make it for their teachers for Christmas.