Easy Fudge

Anyone can share their best fudge recipes? I'm looking to give these as gifts for Xmas to my sweet-toothed friends


I've googled recipes and some call for marshmallow creme. Where can I get this in HK?


Where can I buy a candy thermometer?

I think the marshmallow creme ones are from the US; I've made fudge for more years than I dare to remember but only friends from the US do it this way.


You can get a sugar thermometer at the Pan Handler. I think it was a few hundred dollars but good quality.


Here are a few gathered over the years. The first one doesn't need a sugar thermometer, in case you don't want the additional expense. A couple of chocolate ones - one includes adding fondant at the end. Finishing off with a clotted cream fudge - for added indulgence.


The secret to good fudge is to keep beating, make sure all the sugar is dissolved and reach the magic 116C - don't go short. If you don't do these three things, your fudge may not set or will be 'granulated'.


All are sufficiently wicked. ;-)



Vanilla Fudge

(This one can be made without a sugar thermometer.)


Ingredients

1 kg granulated sugar

125 g unsalted butter

200 ml fresh milk

half vanilla pod or 1 tsp vanilla extract

1 tin condensed milk


Method

1. Put the sugar, butter and milk in a saucepan, then set it over a low heat and stir until the sugar is completely dissolved.

2. Pour in the condensed milk and vanilla pod and turn up the heat. Boil for 20 minutes or so then beat the fudge for 10 minutes with a wooden spoon. This must be done by hand; don't do it in a machine... it doesn't work.

3. Pour into lightly greased tin and leave to set. Cut into squares and store in an airtight tin. Do not refrigerate.





Chocolate Fudge


Ingredients

225ml double cream

225ml milk

250g butter

1kg granulated sugar

200g good quality plain chocolate, broken into pieces


Method

1. Place all ingredients—except the chocolate—into a large pan. Heat gently, stirring, until the sugar has dissolved.

2. Bring to a rolling boil, again stirring, until the soft ball stage (116C) is reached.

3. Remove the pan from the heat. When mixture stops bubbling add the chocolate pieces and beat until the chocolate has melted and the mixture thickens.

4. Pour into a greased tin and leave to cool and set.





Chocolate Fudge

Chocky fudge with a twist


Ingredients

50g butter

100g granulated sugar

50g good cooking chocolate

1 large can condensed milk

2 tablespoons golden syrup

30z fondant (ready-made is fine)


Method

1. Place the butter, sugar, chocolate, condensed milk and sugar into a large saucepan and melt slowly over a gentle heat, stirring continuously. Do not let the mixture boil before the sugar is melted or it will become grainy.

2. Bring to a gentle boil, still stirring continuously until the temperature reaches the soft ball stage (116C).

3. Remove the pan from the heat.

4. Mix in the fondant and stir gently until melted and blended in.

5. Pour into a prepared 18cm square tin.

6. Cut into cubes when set and store in an airtight container.





Clotted Cream Fudge

Makes 36 pieces


Ingredients

275g caster sugar

100g golden syrup

225g clotted cream

1/2 teaspoon vanilla essence


Method

1. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches soft ball stage (116C).

2. Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm square tin. Leave for 30 minutes.

3. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

Thanks Claire!


When you say "good cooking chocolate", what type and what brand do you use?

Oops! This is one old recipe! LOL!


In the old days, it was rare to see anything other than milk chocolate for eating and plain cooking chocolate - I remember how disgusting it was when I thought it would be nice to eat (well I was only a kid). Thankfully times have changed but I haven't updated this recipe!


Any good quality chocolate with 75% cocoa solids will be fine. Personally I don't use cooking chocolate, no need to with the decent stuff around now.