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Old 9 Jun 20, 01:18 PM  
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PoohBears#1fan
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Fudge tips please?

I made fudge last night for the first time, it didn't set so I've fixed it this morning by melting it down, heating it back up to temp and resetting and it's come out ok.

Anyone got any good tips for making fudge for me for next time please?
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Old 9 Jun 20, 02:17 PM  
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Gryff
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Slow cooker fudge never fails me
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Old 9 Jun 20, 02:33 PM  
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PoohBears#1fan
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Originally Posted by Gryff View Post
Slow cooker fudge never fails me
I did think about that but was too impatient. Will give it a go next time
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Old 12 Jun 20, 05:16 PM  
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Originally Posted by Gryff View Post
Slow cooker fudge never fails me
Ohh how do u make that 😜
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Old 12 Jun 20, 05:27 PM  
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Lindaelaine
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Originally Posted by amberspy View Post
Ohh how do u make that 😜
I have made this several times with all sorts of different chocolate, it has never failed
I have made it with lots of variations, with salted caramel condensed milk, without the vanilla essence, with peppermint aero, terrys chocolate orange, milky bar and a mixture of chocolate , has always turned out well.
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Edited at 05:32 PM.
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Old 12 Jun 20, 05:30 PM  
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Linda that’s very similar to my slow cooker one
Even works with peanut butter
I use 300 grams of chocolate and 100g of smooth peanut butter for it

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Old 12 Jun 20, 05:38 PM  
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Originally Posted by Gryff View Post
Linda that’s very similar to my slow cooker one
Even works with peanut butter
Yes you can use all sorts of combinations and mix and match the various chocolate, it's so simple, you just have to remember to stir it every 15 minutes. I don't put as much butter in mine now as I found it a bit " greasy"
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Old 12 Jun 20, 05:48 PM  
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I don’t put as much butter in if I’m using peanut butter it’s just too greasy
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Old 12 Jun 20, 06:55 PM  
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Try this one. I usually substitute marshmallows for the fluff as they are cheaper and melt down fine.



Never Fail Fudge


7½ oz jar Marshmallow Fluff
2½ cups sugar
¾ tsp salt
½ stick butter or margarine
5 oz evaporated milk
¾ tsp vanilla
12 oz (~2 cups) semi-sweet chocolate pieces
½ cup chopped walnuts (optional)
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in semi-sweet chocolate pieces until they are melted. Stir in vanilla. Add nuts. Turn into greased pan and cool. Makes 2½ pounds.

*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.
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Old 15 Jun 20, 11:10 PM  
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I use the carnation recipe from the tin and it is very reliable.

carnation/recipes/...e-fudge-recipe

Also lots of other ideas on the Carnation website
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