Ain't Nobody Here Posted October 3, 2013 Share Posted October 3, 2013 I'm trying Mary Berry's Coffee Fudge Squares for the first time. I've made the fudge topping (heat then boil 2oz butter, 4oz muscovado sugar, 2 tbsp milk) then add icing sugar gradually & beat till smooth - mine is like a crumble mixture and very dry . I've added some extra milk and it's a bit better but there are loads of small lumps of sugar in it. How long are you supposed to heat it for the sugar to dissolve - I thought it had but obviously not . This is why I don't do much baking - things never go right . Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted October 3, 2013 Share Posted October 3, 2013 I've not tried these, but there are some comments on the Internet about the icing being dry because of the large quantity of icing sugar. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted October 3, 2013 Author Share Posted October 3, 2013 They're not wrong, I'd hardly put any in before it went dry and crumbly! The extra milk made it spreadable so all was not lost. All was well in the end, OH and I had 2 pieces with our coffee tonight - it's yummy . Quote Link to comment Share on other sites More sharing options...
bluekarin Posted October 5, 2013 Share Posted October 5, 2013 Sorry, no suggestions, just glad it's not just me who has problems with melting butter and sugar together I was trying to make John Torodes fig tart tatin. It was a NightMare! Hope you find a way of making it work. Quote Link to comment Share on other sites More sharing options...
