Author Topic: Fudge? (Read 7560 times)

LouiseG · « **Reply #15 on:** March 26, 2013, 04:24:15 pm »

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

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

Greenerlife · « **Reply #16 on:** March 26, 2013, 05:45:31 pm »

Quote from: LouiseG on March 26, 2013, 04:24:15 pm

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 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

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?

LouiseG · « **Reply #17 on:** March 26, 2013, 10:26:06 pm »

Ooh I like it like that, perhaps you'd better make another batch to compare

Lesley Silvester · « **Reply #18 on:** March 26, 2013, 11:43:24 pm »

I need fudge.

Greenerlife · « **Reply #19 on:** March 27, 2013, 06:14:07 pm »

Quote from: LouiseG on March 26, 2013, 10:26:06 pm

Ooh I like it like that, perhaps you'd better make another batch to compare

Well, it contains milk, which must mean I have to eat it all within a couple of days doesn't it?

Greenerlife · « **Reply #20 on:** April 04, 2013, 02:37:26 pm »

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!...

Greenerlife · « **Reply #21 on:** April 04, 2013, 03:54:23 pm »

OMG!!! Have started eating the above even before it's set! Scrummy...

NormandyMary · « **Reply #22 on:** April 05, 2013, 11:54:27 am »

Quote from: Greenerlife on March 27, 2013, 06:14:07 pm

Quote from: LouiseG on March 26, 2013, 10:26:06 pm
Ooh I like it like that, perhaps you'd better make another batch to compare

Well, it contains milk, which must mean I have to eat it all within a couple of days doesn't it?

Anything with milk has just GOT to be good for you hasn't it?

Pedwardine · « **Reply #23 on:** April 06, 2013, 11:16:28 pm »

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.