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What did I do wrong fudge making!
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thanks all. it seems it was ok after all. took it to work and it was finished off so guess it was liked. The recipie i had was mentioned on the yuletide board but its from bbc good food -its bailey fudge. except that i didnt use baileys i used amaretto. and no white choc as i didnt have any except for plain so I used that. I did use a thermometer but beat it at the end by hand and it was practically setting by this time which is why i didnt do it for longer. its very sweet though!0
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When making tablet you beat til your arm drops off, (traditionally while sat with the pot on the step to help it cool) and it's far from smooth LOL. Is it as much to do with the rate at which it cools?Eat food. Not too much. Mostly plants - Michael Pollan
48 down, 22 to go
Low carb, low oxalate Primal + dairy
From size 24 to 16 and now stuck...0 -
I think Tablet has an even higher sugar content than fudge! and it gets to extremely high temperature - Think Napalm! so perhaps if you take the fudge to a higher temp and still beat it like bu99ery it will be nice and crumbly?0
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you're right there, milk and sugar ain't enough, you have to add the condensed milk as well LOL - sod eating it, my teeth scream if I even think about it.Eat food. Not too much. Mostly plants - Michael Pollan
48 down, 22 to go
Low carb, low oxalate Primal + dairy
From size 24 to 16 and now stuck...0 -
it is also known as scottish tablet!!!
if you google that you will find loads of recipes for it!
http://www.livemint.com/Leisure/YxW1DdatKKfXuV46krIAdJ/Maw-Broon8217s-tablet.html
but my favourite pagefor humour is http://www.glesga.ukpals.com/mlrecipes.htm
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I have discovered that I can't make fudge ! I've tried twice now - the first time I got very hard crumby fudge, the second time it wasn't set enough. It would be easier if I had a sugar thermometer i suppose !
I'm wondering what I can do with the second runnier batch. It has gibger & cherries in it already so I cant reboil it"Science is a wonderful thing if one does not have to earn one's living at it" Einstein 19510 -
Have discovered an easier recipe. 400g tin (non-nestle) condensed milk and 500g milk or plain chocolate or 600g White chocolate.
Break choc into chunks and put in microwaveable bowl. Pour over condensed milk. Heat in 30 second bursts until the chocolate is almost completely melted. Give it a stir to bring it together. Add any flavourings and tip into a lined square tin. Add any toppings and refrigerate till set.
Makes a lovely soft fudge.Trying to be a man is a waste of a woman0 -
Fudge sauce, yum. Inside or on top of cakes, ice cream, eaten with a spoon direct from the jar : )
Could mix it up with bits of biscuit/marshmallows etc, and see if it solidifies a bit in fridge? fudge rocky road sounds good.
I've also just had a disaster. The chestnut cake I have spent the afternoon making to take to Mum's, half of it came out of the tin, and the rest stayed in. It's now going to make an appearance in the form of trifle!0
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