Fudge Recipes

Remember that all the sugar must be dissolved in the water before it boils. Then let it boil to soft ball stage. which is when you take a teaspoon of the stuff and drop it in a glass of cold water and it forms a ball as it travels down.
 
I don't make fudge using a thermometer. never have. I also only use the water test.

Lemme find that recipe quick.

I actually made some or other tart not so long ago. Can't remember it's name. But the filling turned to fudge, and it was very nice. If I can remember what the tart was called (we renamed it fudge tart :D), I will post the recipe. As it was fast and easy
 
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Twinkler said:
Straight out of The Royal Hostess

625ml sugar (500g)
150ml butter (70g)
5ml vanilla essence
1 x 397g tin sweetened condensed milk
60ml cold water

Place all the ingredients in a pot and stir over heat until the sugar is melted. Boil steadily stirring occasionally until the mixture reaches 112°C or forms a soft ball when tested in cold water. Remove from the heat and beat until thick and creamy. Pour 1cm deep into a buttered pan and when it is nearly set, cut into small squares with a sharp knife.

For chocolate fudge add 25ml cocoa before boiling.
For coffee fudge add 30ml coffee essence before boiling.
_____

When I make it, I don't put all the ingredients in. First the sugar and water until the sugar is disolved and then add the rest.
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Um.. 60ml water? You dissolve half a kilo of sugar in 60ml water?
 
Finally found the recipe (in the last book I looked). It is called Boston Banoffee Pie, but I will omit the topping and crust. As it is the filling that turns fudgy.

115g butter
1 can condensed milk
115g soft, light brown sugar
30ml golden syrup

Place all ingredients in a large non-stick pan and heat gently, stirring, until the butter has melted and the sugar has dissolved. Bring to a gentle boil and cook for 7 minutes, stirring all the time (to prevent burning), until the mixture thickens and turns a light caramel colour.

Pour into a greased pie tin and leave till cold. Cut into squares.

This is a soft melt in your mouth fudge.
 
Hot_Chocolate said:
I am sure it is possible. Remember sugar melts ;)
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Ok I understand now, it is more like the sugar melting than it dissolving.

Gave the recipe a go, I think the temp was wrong because I ended up with something more like toffee than fudge. Still tastes good tho.
 
I found 2 recipes, but I'll have to translate them. And I'll try them out during the week.
So, I'll post it during the day.

We're still waiting on DJ... 's awesome recipe.
 
Madman88 said:
Ok I understand now, it is more like the sugar melting than it dissolving.

Gave the recipe a go, I think the temp was wrong because I ended up with something more like toffee than fudge. Still tastes good tho.
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If you stir it some more on the baking sheet, it might start setting. I remember years ago the same happened. Found stirring it some more to solve the problem.
 
TheREV said:
So where is the condensed-milk-less recipe then?
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You have to ask DJ. But I think you will have to make your own Condensed milk first. I think he was talking about a recipe that you will do everything from scratch. He likes cooking like that, we mere mortals we use tinned stuff:o

OR are you talking about the icing sugar :sick: fudge?
 
depends on what icing fudge recipe you are referring to mila. I have a nice one that gets cacao in as well as crushed maries.
 
Man, I miss American Fudge Factory. That was the absolute best.

Of course I only ate it twice a year because of the insane amounts of sugar.
 
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