4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Willow]

I planned to add fudge to the Xmas swap but two batches went wrong

 

First batch was too soft so I put it in the fridge and the teens ate it all

 

Next batch has turned into very soft oozy toffee (and the teens are working their way through it)

 

This was going to be rum and raisin. I added the rum soaked raisins at the end and the bit of rum that hadn't soaked in boiled alarmingly The whole fudge mixture then started to burn so I quickly poured it into the tray and soaked the pan which now had burnt on fudge mix.

 

I have a fudge recipe that uses cream cheese that works but it needs to be kept in the fridge so I wanted a proper fudge recipe - does anyone have one and what are the tricks I need to know ?

[Couperwife]

there was a white chocolate and cranberry one on here, it was dead easy to do, (I know I made some )

 

might that be worth a try?

 

Heres the link

 

(hope that works )

 

Cathy

x

[Willow]

Ahhh that's one of Justine's recipes, I'll give it a try. Thanks

 

Hope her OH is doing ok.

[Charlottechicken]

I have a fast fudge recipe from a colleague at work. I adapted it to make rum and raisin, but here it is as it was given to me:

 

Chocolate Fudge

 

4oz butter

4oz soft brown sugar

4 level tbsps golden syrup

2oz drinking chocolate

3oz walnut pieces roughly chopped

Vanilla essence

6oz instant milk powder

 

Heat the butter, sugar and syrup gently until butter is melted. Stir in the chocolate and allow it to cool but not get cold.

Add the walnuts and vanilla to taste and enough of the milk powder to give a stiff but malleable consistency.

When mixed, turn into a 7” square buttered tin or dish.

Put in fridge overnight.

Cut into squares and enjoy.

Keeps well in an airtight plastic box

 

I adapted it like this (link to my blog)

[Valkyrie]

This is one that I do and it's so simple.

8oz caster sugar

one tub of clotted cream

3 and a half oz golden syrup

vanilla essence.

I use either a 7 x 10 tray - makes flatter squares or for thick squares or slabs like in the shop then use a loaf tin - whatever you decide then line with baking parchment (or the loaf tin cases are easy to pop in)

 

Heat it all in a fairly large saucepan and gently bring to the boil and stir constantly so that the sugar has pretty much dissolved - if it doesn't that's when you get the little brown burnt bits, but if you only have a few they are easily beaten out.

 

Boil (and I usually reduce the heat so that it isn't quite so intense - means slower but then it doesn't burn) until it reaches the soft ball stage - I use a thermometer and it's normally spot on but there are occasions when humidity does affect the temperature, but the more you do it then the more you know how to spot the colour and the right time to take it off the heat. I also stir now and again to keep the sugar from burning at the bottom.

 

Edited to add - at that point take it off the heat.

 

Then comes the really hard part - beat it into submission! When you think you've beaten it enough then beat it some more (have a breather if you need it). It needs to be really thick by the time you peel it out into the tins (I say peel because it's so thick that it doesn't want to leave the saucepan). If you've beaten it enough then it is difficult to smooth over the top.

 

Leave for half an hour to cool down and then mark squares on the surface. When it has cooled completely it will be easier to slice. The consistency is pretty much like the soft Devon or Cornish clotted cream fudge. If it has a lot of crystals in it or feels grainy then it hasn't been beaten enough. Don't let it put you off - it still tastes good, but it took me a while to find the right recipe (condensed milk still had that slight condensed flavour) and a lot more practice to get the consistency right. And then you get that eureka moment! From then on it's plain sailing. Enjoy.