What did I do wrong fudge making!

rosie383

notanewuser wrote: »

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.

I can't make fudge either so I'm definitely going to try this. Thanks. Do you think HM condensed milk will do the same job? Kills me to buy the tin when I know I can make it for pennies.

notanewuser

rosie383 wrote: »

I can't make fudge either so I'm definitely going to try this. Thanks. Do you think HM condensed milk will do the same job? Kills me to buy the tin when I know I can make it for pennies.

You might as well try it. I used the tesco basic chocolate too, so wouldn't cost you much more than £1.50 to try it.

greenval

Here's another recipe


his is a recipe from Nov/Dec Mo*risons magazine.
200g butter
200g condensed milk
800g Icing sugar
I found it easiest to melt the butter but don't let it get hot, add the condensed milk, mix.
Sift in the icing sugar beating well after each addition.
On one batch I added a few drops of vanilla essence. In another I diluted a teaspoon of instant coffee in a tiny amount of water (mainly because I didn't have any coffee flavouring) Someone else suggested doing rum & raisin.
I lined a toffee tray with greaseproof paper, spooned the mix in, levelled it out a bit and decorated with those edible silver ball things, probably worth lightly pressing them in. Chill overnight in the fridge.
Lift out and cut into small squares.
Makes 80 small squares. My 'product testers', next door neighbours said it was lovely and want more.
Also, on the back of nestle condensed milk or their website, there is a recipe for chocolate fudge.
Hope this is helpful!

Tinwhistler

cheat version http://www.nigella.com/recipes/view/chocolate-pistachio-fudge-96

Princess_kate

I made the above nigella fudge recipe & it was amazing. It was a bit sticky so I coated it in cocoa powder when I cut it. I tried making vanilla fudge the proper way but it wouldn't set so i re-boilled it and it was still the same so i binned it. Sticking to the cheats one until I get a thermometer!

JIL

I have made a few batches of fudge recently. The last one didn't quite set so was used as a filling in a chocolate cake.
I think the trick is to keep stirring and when it gets to the soft boil stage check it a couple of times before taking off the heat and beating. I made my mistakes by hurrying and as soon as I thought it was hot enough I took it off the heat.
I use the recipe from the carnation web site.

Grimbal

thanks all - will give the cheat's version a go once i get through the mountain of fudge disasters that I have now.

The second batch was nearly right - just a bit too soft to be eaten as fudge. So, I covered it in milk chocolate and it seems to have given it a bit more stability. Luckily, it still tastes great so it was bagged up & put in the hamper for my husband's gran. Fingers crossed she likes it.


Now, what on earth am I going to do with the remaining fudge ?! I have one really hard and crumbly batch & one really soft batch.....

rosie383

Hide it from yourself! Last bad batch that I made was looking at me every time I went in the kitchen. So hard to resist a nibble or twenty!

meritaten

I love crumbly grainy fudge btw - so any disasters can be sent my way!
tbh - that could be due to not beating the fudge enough after it reaches setting point. I find this really hard and even OH found it difficult, so what I do now is heat up a glass bowl, pour the hot fudge in, then using the dough hooks on my hand mixer I beat it for about 5 - 7 minutes with that. by hand with a wooden spoon you should beat it for 10 minutes! then pour into your cool tin to set. mine nearly always comes out smooth and creamy now - just the way the rest of the family like it!

maddiemay

I have not made fudge, but I do make toffee using a sugar thermometer. I find that it takes forever to get to the setting point and get really aching arm, so I would guess that the failures are from not boiling it vigorously enough and for long enough:( I now use the base of my stainless pressure cooker which is very deep as it scared the life out of me trying to do it in a saucepan:eek:

Could you stir the crystally batch into some melted chocolate with nuts, cherries, broken biscuits etc to make a rocky road, they would be good in paper cake cases. The runny one would be great for sauce for popcorn or over icecream, keep it in the fridge and soften in microwave or over hot water when you want to pour it.

I will be trying the cheats version soon:D