The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Alistair on March 25, 2013, 10:25:36 am
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Anyone got a good recipe for plain fudge?
I need fudge
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Oh don't even mention fudge :tired: Nobodyneedsfudgenobodyneedsfudgenobodyneedsfudgenobody :pig:
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My neighbour gave me fudge at Christmas which was awesome! Am waiting on her recipe...I too want FUDGE
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Fudge topped shortbread ;D
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with chocolate on top :excited:
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??? and here I was expecting to see some recipe......I used to make it years ago with condensed milk and brown sugar....not sure what else but yummmmmmm, I wounder if Scottish Tablet is similar to make? I am sure that's using icing sugar and condensed milk.....Oh and butter I think...so come on then...we want fudge :excited:
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This doesn't sound like to diet food to me :( so I must make sure I don't see the recipe when it arrives ;D
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If you can wait till I finish work and get home the dairy cookbook has a brilliant milk fudge recipe. :thumbsup:
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:innocent: :thumbsup: :thumbsup: Its Alisters fault if I put on weight, I never wanted fudge until I saw the post...now I do!!!
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I'm not going to read this thread any more in case I see a recipe :hungry: :hungry: :hungry:
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for those on diets look away now :innocent:
Ingredients
Makes: 20 chocolate fudge squares
For the shortbread:
170g plain flour
60g caster sugar
120g butter
300 ml milk
For the fudge
350 g caster sugar
100 g unsalted butter
1 tsp vanilla extract
Preparation method
Prep: 30 mins
Cook: 20 mins
Extra time: 1 min, cooling
1.Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.
2. For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown.
3. For the fudge: While the shortbread is baking, Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted. Bring to the boil and boil for 15-20 minutes, stirring all the time. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Then pour it over the shortbread.
4. Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.
5. They will keep for 5 days if stored in an airtight tin, don't keep in the fridge .
Melt the chocolate in a microwave by checking and stirring every 10 seconds, or in a bain marie if you prefer.
Use a mixture of different chocolate if you like - try mixing dark/milk/white and swirl together. Pour over the fudge shortbread and allow to set.
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:sofa: not looking, honest :fc:
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Sorry for the delay... Milk fudge
1/2 pint milk
1lb granulated sugar
4oz butter
1/2 tsp vanilla essence
Put milk into saucepan, bring slowly to boil.
Add sugar and butter
Heat slowly stirring all the time until sugar dissolves and butter melts
Bring to the boil, cover pan with lid, boil for 2 mins
Uncover, continue to boil, stirring occasionally about 10-15 mins till temp is 116C (240F) or soft ball stage reached when a little mixture dropped into a cup of cold water forms a soft ball when rolled between finger and thumb.
Remove from heat, stir in vanilla leave to cool for 5 mins
Beat fudge until it begins to lose its gloss and is thick and creamy. (I find you can start to feel it going grainy)
Trf to 7" sq greased tin to cool, Mark into squares when cool, cut with a sharp knife when firm and set.
For chocolate melt 4oz grated plain chocolate in the milk.
Mmmmm yum, may have to make some for easter now. :innocent:
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LouiseG - that is yummy! My effort is nothing like fudge, but it does taste delicious!
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Well. have never made fudge but must just have to try now.
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Greenerlife, when you say not like fudge.. Too runny like not really set? If so you may not have beaten for long enough at the end I find there is a fine line between not beaten enough and just right and if you beat too much it sets all of a sudden in the saucepan and we have to eat it is bits from there :innocent: it should start to feel gritty like the sugar is graduating in it I think. My family are just as happy with slightly runny refrigerated fudge :excited:
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Greenerlife, when you say not like fudge.. Too runny like not really set? If so you may not have beaten for long enough at the end I find there is a fine line between not beaten enough and just right and if you beat too much it sets all of a sudden in the saucepan and we have to eat it is bits from there :innocent: it should start to feel gritty like the sugar is graduating in it I think. My family are just as happy with slightly runny refrigerated fudge :excited:
Well - it came to temperature really quickly and then I beat it for about a minute before having to rush itinto its tin before it set! It's absolutely delicious but the texture is melt in the mouth rather than slightly chewy. more like a crumbly kendall cake if that makes sense?
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Ooh I like it like that, perhaps you'd better make another batch to compare :excited:
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I need fudge.
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Ooh I like it like that, perhaps you'd better make another batch to compare :excited:
;D ;D
Well, it contains milk, which must mean I have to eat it all within a couple of days doesn't it? :innocent:
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Right - i now have my neighbours recipe and am making it now!
1/2 pint milk
1 can condensed milk
8 ozs butter or marg (yuk!)
2 rounded tablespoons golden syrup
2lbs granulated sugar
Pinch of cream of tartar
1 tsp vanilla essence
Place all ingredients into a heavy bottomed pan. Bring to boil very slowly. Boil quickly stirring constantly (this is very important allegedly) until 240 degrees or soft ball stage. Remove from heat and beat until thick and grained. pour into buttered tins to set.
I'll let you know how I get on!...
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OMG!!! Have started eating the above even before it's set! Scrummy...
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Ooh I like it like that, perhaps you'd better make another batch to compare :excited:
;D ;D
Well, it contains milk, which must mean I have to eat it all within a couple of days doesn't it? :innocent:
Anything with milk has just GOT to be good for you hasn't it? :thinking:
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There used to be a fab recipe on the nestle condensed milk tins that I made years and years ago. It was like scotch tablet but more buttery/creamy. Oh hell, I'll have to make some now you buggers! I LOVE fudge. I find it very difficult to stop eating once I start. I'm going to be very very fat and all my teeth will fall out and I'll have spots and it's all your fault.