Making chocolates or sweets

mardatha

I made some stuff last night - just melted white Belgian choc from Sainsburys & poured it over Basics shorbread (12p) then sprinkled on hundreds & thousands. Then licked the spoon and bowl for 15 mins...
Also found a recipe I had copied called "marshmallow fudge" ...melted marshmallows, butter, milk, and icing sugar. (excuse the drooling) made that and HAD to sample it. Just in case it was em... Off.. or something!

Kazipoo

Going to make the fudge today, so i shall let ya know how it turns out.

hannah_b_3

Can anyone help me? I made turish delight today but it seeems to have gone hard! Does anyone know why this could have happened?
Hannah

Kazipoo

hannah_b wrote: »

Can anyone help me? I made turish delight today but it seeems to have gone hard! Does anyone know why this could have happened?
Hannah

Sorry I wouldn't know where to begin to tell you whats wrong, I have only made it once myself.

Kazipoo

Ok, as promised, I decided to give this a go today. Like all of the other sweeties, I have never made fudge before. Here's the recipe:

Fudge Recipe

• 200ml Milk
• 250g Butter (a whole block!!!)
• 1kg granulated Sugar (a whole bag!!!)
• 5 tbsp golden syrup
• 400g condensed milk (a whole tin!!!)

1. Put all the ingredients in a saucepan and boil on a high heat for 15-20 minutes, stirring constantly, until it reaches 115C on a sugar thermometer.
2. Pour into a mixing bowl and leave for 5 minutes to cool slightly. Whisk until the sugar crystallizes turning the mixture from toffee to fudge. It will look matt and a little grainy.
3. Spoon into a baking tray lined with greaseproof paper to cool and set. Cut into cubes after about an hour and put on a cooling rack to cool completely.

Ok, so those were the instructions as I copied them from the good food guide website, now here's some additional ones.

Cut up your butter into smaller chunks, maybe 6 or 8. Gently heat the ingredients until all of the butter is melted, then turn the heat up. I did mine on a medium heat, and once the pan started to bubble, I set my oven timer (I don't have a thermometer) for 15 minutes. If you keep the heat low to medium it will happily bubble away, but not boil over, and you do have to stir in constantly. My buzzer went off and I continued for a few extra minutes. To help, the mixture turned from a wishy-washy yellow, to a ginger sort of colour.

I poured the mixture into a glass bowl and set up my electric mixer. Made a coffee and put me feet up for 5 .

Then, starting on the lowest speed setting, I started whisking. As the whisk began to struggle, I turned the speed setting up one. I have 5 speeds and a turbo button on mine. All told I think I was whisking for around 30 minutes :eek:, however, the mixture became very thick, so thick in fact, that whilst still mixing, I could see the bottom of my bowl for a second or two. I gave up when I thought my mixer was going to :rotfl:.

I got two deep sided trays ready, because it is a big mixture, but one decent sized one will do. Make sure it has sides of at least an inch though. The mixture filled both trays!!

I am now waiting for it to set. But I can say, when I was spooning in the mixture, I occassionally had to help it off the spoon with my finger, and at the end, I did lick my finger :rolleyes: and it tasted a bit gorgeous. So, fingers crossed it will set as it should and I look forward to reporting back later today!

irishgirl62

what sugar do you use for peanut brittle? the recipe says gloden sugar but I cant find any

nic2075

I made this exact recipe last week, I was shocked at the amount of sugar and butter etc in it. However mine didnt set properly. It was quite stiff but still toffee like. I whisked for ages, waited until the soft ball stage etc. I dont know what I did wrong. Let me know how yours turns out.

Kazipoo wrote: »

Ok, as promised, I decided to give this a go today. Like all of the other sweeties, I have never made fudge before. Here's the recipe:

Fudge Recipe

• 200ml Milk
• 250g Butter (a whole block!!!)
• 1kg granulated Sugar (a whole bag!!!)
• 5 tbsp golden syrup
• 400g condensed milk (a whole tin!!!)

1. Put all the ingredients in a saucepan and boil on a high heat for 15-20 minutes, stirring constantly, until it reaches 115C on a sugar thermometer.
2. Pour into a mixing bowl and leave for 5 minutes to cool slightly. Whisk until the sugar crystallizes turning the mixture from toffee to fudge. It will look matt and a little grainy.
3. Spoon into a baking tray lined with greaseproof paper to cool and set. Cut into cubes after about an hour and put on a cooling rack to cool completely.

Ok, so those were the instructions as I copied them from the good food guide website, now here's some additional ones.

Cut up your butter into smaller chunks, maybe 6 or 8. Gently heat the ingredients until all of the butter is melted, then turn the heat up. I did mine on a medium heat, and once the pan started to bubble, I set my oven timer (I don't have a thermometer) for 15 minutes. If you keep the heat low to medium it will happily bubble away, but not boil over, and you do have to stir in constantly. My buzzer went off and I continued for a few extra minutes. To help, the mixture turned from a wishy-washy yellow, to a ginger sort of colour.

I poured the mixture into a glass bowl and set up my electric mixer. Made a coffee and put me feet up for 5 .

Then, starting on the lowest speed setting, I started whisking. As the whisk began to struggle, I turned the speed setting up one. I have 5 speeds and a turbo button on mine. All told I think I was whisking for around 30 minutes :eek:, however, the mixture became very thick, so thick in fact, that whilst still mixing, I could see the bottom of my bowl for a second or two. I gave up when I thought my mixer was going to :rotfl:.

I got two deep sided trays ready, because it is a big mixture, but one decent sized one will do. Make sure it has sides of at least an inch though. The mixture filled both trays!!

I am now waiting for it to set. But I can say, when I was spooning in the mixture, I occassionally had to help it off the spoon with my finger, and at the end, I did lick my finger :rolleyes: and it tasted a bit gorgeous. So, fingers crossed it will set as it should and I look forward to reporting back later today!

Kazipoo

irishgirl62 wrote: »

what sugar do you use for peanut brittle? the recipe says gloden sugar but I cant find any

Depends what recipe you have I would imagine. The recipe I pinched off here has normal sugar and golden syrup in it.

Kazipoo

nic2075 wrote: »

I made this exact recipe last week, I was shocked at the amount of sugar and butter etc in it. However mine didnt set properly. It was quite stiff but still toffee like. I whisked for ages, waited until the soft ball stage etc. I dont know what I did wrong. Let me know how yours turns out.

Oooh I didn't know that messages could be too short :rolleyes:

Anyhoo.... will do!!

SallyForth_2

hannah_b wrote: »

Can anyone help me? I made turish delight today but it seeems to have gone hard! Does anyone know why this could have happened?
Hannah

At a guess, I think you might have boiled the sugar mixture for too long.
That one of the sweetie making principals with sugar, the longer you boil
it the harder it goes.