What did I do wrong fudge making!

RealButter

I just made this chocolate Baileys fudge : http://www.taste.com.au/recipes/2850/baileys+chocolate+fudge

It tastes great however the texture is not right, it's kinda lumpy and looks oily, like some of the the fat is not combined with the other ingredients. I couldn't get it to smooth over when I put it into the tin.

Any ideas what I might have done wrong? I have never made fudge before and this was a trial run as I wanted to include this in my Christmas hampers.

Thanks

Keebs

Don't worry too much, fudge is a contrary beggar to make, some batches just seem to go wrong regardless.

Did you use real butter? Apparently the different fats in marg/butter substitutes don't work in fudge making.

Although, according to here it looks like it's all down to poor formation of sugar crystals. Some really useful tips to be had there, especially the one about checking the poiling point of plain water and adjusting the temperature of your fudge accordingly.

Best of luck with your next batch

RealButter

Keebs wrote: »

Don't worry too much, fudge is a contrary beggar to make, some batches just seem to go wrong regardless.

Did you use real butter? Apparently the different fats in marg/butter substitutes don't work in fudge making.

Although, according to here it looks like it's all down to poor formation of sugar crystals. Some really useful tips to be had there, especially the one about checking the poiling point of plain water and adjusting the temperature of your fudge accordingly.

Best of luck with your next batch

LOL have you seen my name? I did use real butter yeah

It's not crystally though, just a bit lumpy? I've had fudge before where the sugar has made it go funny.

I'll check out that site, though, thanks. And I'll just have to do another test batch. What a chore

Fruball

RealButter wrote: »

LOL have you seen my name? I did use real butter yeah

It's not crystally though, just a bit lumpy? I've had fudge before where the sugar has made it go funny.

I'll check out that site, though, thanks. And I'll just have to do another test batch. What a chore

:rotfl::rotfl::rotfl: Love that!

I have always had real problems with fudge. greasy, lumpy, grainy are just some of the probs. I have given up but use THIS recipe - its called Tablet but is very very similar to fudge and i've never had a problem with it going wrong. Its nicer IMO and everyone who has tried it calls it fudge.

Oooooh wish I had some condensed milk in as I would make a batch now!

jackieglasgow

It is not fudge its TABLET - you English keep stealing our stuff and changing the names, turnip, tablet, oatcakes, pancakes *wanders off muttering to self.....*

Fruball

jackieglasgow wrote: »

It is not fudge its TABLET - you English keep stealing our stuff and changing the names, turnip, tablet, oatcakes, pancakes *wanders off muttering to self.....*

:p:p I said its tablet :p:p

*walks off grinning and wondering what other Scottish stuff to nick *

(BTW we still call it fudge in our house :rotfl:)

jackieglasgow

Aye go on then - you had one of our Kings too, and changed his name! :rotfl:

tessasmum

I have an almost identical recipe from a different Australian website, but the method uses the microwave instead of the stove to heat the mixture. I made it for the first time this week and it has got my friends asking for the recipe!

The recipe I am using calls for the same condensed milk, 1 cup of the sugar, 125g butter, 2tbsp liquid glucose, 200g chocolate, 3/4 cup nuts if wanted, and just 30ml Baileys. Have to admit that I didn't have any of that in the house, so mine is a plain choc fudge.

The microwave instructions -

Put the milk, sugar, butter and glucose in a 2litre, microwaveable Pyrex bowl/jug and microwave, uncovered on MEDIUM-HIGH (70%) for 8 minutes or until it starts to boil. You have to stir every two minutes with a balloon whisk. Then microwave for a further 3-4 mins at same heat until the fudge is thick, golden and boiling rapidly. You must stir every minute in this section, with a wooden spoon. Then you have to take it out and let it cool for about a minute - for all the bubbling to subside - before you add the finely chopped chocolate and stir that in until the mixture is smooth. You can then stir in the liqueur and nuts if you want to use them.
It should be spread out evenly in an 8" square tin, lined with greaseproof, and left to firm up for 3-4 hours.

This method produced a very smooth fudge, so hope it helps. Like you, I wanted to try it out so I could make it for Christmas gifts!

Penelope_Penguin

You'll be pleased to know that you;re not alone having Fudge Problems As this has fallen from the front page of OS, I'll add it to the existing thread to give you some more suggestions.

RealButter

I think fudge is different to tablet, fudge is smoother and tablet is more grainy.

I will try that microwave method though thanks tessasmum