Recipe for fudge

Louiseuk25

rizla01 wrote:

Now I def remember that my recipe used Bi Carb and vinegar toactivate the bicarb.

Is bicarb the same as baking soda?

Never heard if it being called Hokey Pokey tho.

Surprised that in your recipe it doesn't suggest putting your right foot in and shaking it all about. Ooops, thats something else:)

:rotfl:

Just to let you all know my fudge tastes gorgeous! I used the following recipe as I had all the ingredients available:

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=creamyfudge

It doesn't exactly slice like the picture but breaks into melt in your mouth pieces. Quite pleased for my first attempt. Christmas Cake due to come out in half an hour-just hope that tastes as good!

rizla01

Hi Mado,

I don't mean to take your thread over with something rather off-topic but I found this and thought it rather interesting.

...From an Aussie lass ..........I was intrigued when you called that song Hokey Pokey. We know it as Hokey Tokey...so I checked the web to see if maybe different countries were associated with one or the other. And where it originated.The results are interesting.Looks as if it came from America...and we changed it. You might be interested in reading this trivia. I was curious enough to! It is from a page entitled as follows...
"Interwebnet to the rescue"

Is it Hokey Cokey? Hokey Pokey? Hokey Tokey? Or what? Which came first?

Update: Google reports the following:

* Hokey Cokey: 1,650: British (?) version: a possible origin? "hokey-cokey is a corruption of the Latin words of consecration - Hoc est corpus: 'This is my body'. Knees bend, arm stretch, ra-ra-ra....... knees bend is a ridicule of the genuflection of the priest, arm stretch is when he holds up his hands at the point of consecration in the service, and ra-ra-ra is just a mimicry of the Latin words and prayers they didn't understand."
* Hokey Pokey: 21,500: American version: a possible origin? "Roland Lawrence LaPrise, concocted the song along with two fellow musicians in the late 1940s for the ski crowd in Sun Valley, Idaho. The group, the Ram Trio, recorded the song in 1949. In 1953, bandleader Ray Anthony bought the rights and recorded The Hokey Pokey on the B-side of another novelty record, The Bunny Hop. After the Ram Trio disbanded in the 1960s, country star Roy Acuff's publishing company bought the rights to The Hokey Pokey. Copyright 1950, Acuff-Rose Music Inc."

Another explanation? "In New Zealand hokey pokey is a confection made from boiling sugar and golden syrup together, and then stirring in baking soda (bicarbonate of soda) which makes it froth. The frothy mass is left to set and go hard, and becomes a hazard to teeth! Kids love it. Hokey pokey is also the name of the most popular flavour of ice cream in New Zealand. Basically it is vanilla ice cream laced with "bullets" of hokey pokey."
* Hokey Tokey: 19: The new Zealand equivalent - presumably so the dance doesn't get confused with the icecream (which could just get messy, if you put your left leg in and shook it all about)
Google also demonstrates that putting one's left leg in is far more popular than the insertion of one's right leg, while shaking it all about proves to be the most popular activity of all". ENDS

kiwichick

SnowyOwl wrote:

I think my problem is something to do with the length of time I let it boil or else the temperature it reaches when boiling. How did you know when it was ready to take off the heat?

Well I've just done a batch of the Russian Fudge and its worked, thank god . It took blimin ages though, I mean 1/2 an hour of boiling :eek: Am tucking in now but boy is it sweet. Can only have a tiny bit at a sitting.There goes my waistline- AGAIN..........................

hex2

I have made two lots of fudge this week (just in the name of research of course!)
The first batch was the normal milk, white sugar, butter and vanilla in at the end one. Took a good 20 mins to get to soft boil, and I would go one bigger on the pan size. Nice results though but not quite the colour or taste was what I wanted. I then tried the carnation milk one linked to elsewhere on the forum. This was condensed milk, milk, double butter, demorara sugar, no vanilla. You have to stir constantly or it sticks - caramel does beat in if you are quick enough. It was at soft ball after 10 mins but never set. Lovely but you could spread it on bread. Rather than bin it i re-heated it from cold and gave it another couple of minutes. Same problems with it sticking but it has now set to the perfect texture. Tastes more of caramel than fudge but quickly vanished.
It is no good, I am going to have to buy a sugar thermometer! I am going to stick with the milk version but cut the white sugar with some brown and see how that goes. Has anyone else experimented with the different recipes?

Mado

rizla01 wrote:

Hi Mado,

I don't mean to take your thread over with something rather off-topic but I found this and thought it rather interesting.

Nothing personal with the thread... just a sweet tooth one!!!!

(Had heard of hokey pokey ice cream in Kiwiland!).



Now the real challenge. Do not attempt without a sugar thermomether. Or if you are due a dentist visit...

NOUGAT!!!

2 sheets rice paper (not even made out of rice!)
1/2 cup (175g) honey
1 1/3 cups (300g) sugar
2 tbsp water
1 egg white
2 cups (320g) blanched almonds

1. Lightly grease a 15 cm square cake pan. Line with one trimmed sheet of rice paper.
2. combine sugar, honey and water in a small saucepan. Stir over heat until sugar dissolves. Uisng a pastry brush dipped into water, brush down any sugar crstals from the sides.
Bring to a boil. Boil uncovered without stirring about 10 min or until 164 C on candy thermometer. Remove immediately from heat. Place your sugar themometer in a pan of boiling water to cool gradually.
3. beat egg white in a small heatproof bowl until soft peak form and still beating add the syrup in a thin steady stream. (trouble start here as it thickens....)
4. Stir the almonds into the egg mixture (with a solid wooden spoon) and spoon in prepared pan. Press firmly and cover with the rice paper. Stand about 2 hours before cutting in squares.

TIP: Do not refrigerate as it will go soft.

Mado

Forgot to say that the fudge sold well at school... packed in little cello pouches with a ribbon £1.50 for 7/8 pieces.
Hilarious though is my own DD (age8!!!!) bought some with her friend....Didn't give a me a piece though!:rotfl:

SnowyOwl_2

I have to report success with Mado's basic fudge recipe. Well nearly... I substituted the cream with evaporated milk (forgot what I was doing in the shop), the shop didn't have brown sugar so I used up my little bit of brown and the rest was all white, then misjudged the amount of milk and put in too much... however I followed the method as Mado directed (except I had to boil it a bit longer to get rid of the over-generous milk, plus I used an electric hand whisk).

I gave the results away at work today -- it was a total hit, and people think I am a genius. NB I only gave it away as it was so good I'd have eaten it all myself.

I am inspired by this thread to make some little Christmas gifts of fudge, nougat, honeycombe and the coconut ice for people who have been nice to me since I moved here. Everyone will get a little bit of each.

Thanks Mado for starting this thread up.

Alison_B

Mado wrote:

Base Recipe:

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

Is the cream - double, single, whipping, evaporated or condensed milk type?

Mado

Alison_B wrote:

Is the cream - double, single, whipping, evaporated or condensed milk type?

The cream is erm... whathever type happens to be in the fridge! (as mentionned by Snowyowl, even evaporated milk could work...).
I have used both single and double succesfully.

The milk is just plain normal milk.
I suppose evaporated milk would do!
Condensed milk would have to be used with a specific recipe as it already contains sugar...

Alison_B

Mado, I think you are a terribly wicked person.:D I made your fudge this afternoon but added some vanilla essence to it. Now that it is cool, I just can't keep myself for pinching a piece and I feel terribly sick. I absolutely adore fudge and this just isn't doing the diet any good.:rolleyes: