idiot proof fudge *

[janeyo]

* for Rhona

From Nigella Express.

She says it isn't 'proper' fudge, but tastes pretty darn good to me!

350g dark (min 70%) chocolate, chopped
1, 397g condensed milk
30g butter
pinch salt
150g pistachios - bashed (I use a plastic bag and a rolling pin). You can substitute any nuts

put choc, butter, condensed milk in a heavy based pan on a low heat to melt.
add nuts when mixture all melted
Stir well. Put into a foil tray 23cm square, smooth the top
let it cool then refrigerate to set.
Cut into pieces. You can freeze some if you want and it can be served straight from the freezer.

I found this quantity made over 60 pieces of fudge!

[Two_Sheds]

may I add?

[Two_Sheds]

Fridge Fudge

75g full-fat cream cheese
350g icing sugar
1 level tbsp cocoa powder
75g choc drops
40g butter (unsalted)

greaseproof paper
shallow 6" cake tin

-------------
- line tin with lightly oiled greaseproof
- put cheese into bowl, add sifted sugar & cocoa. Mix
- melt choc & butter in a bain marie
- stir in 1 tbsp of cheese mixture
- pour all choc mixture into the cheese mixture, beat until creamy
- spoon mix into tin, pushing into corners, and level off the top with back of a spoon
- fridge it for 2 hrs, or until firm
- loosen fudge with blunt knife, turn onto chopping board, remove paper
- cut into 36 squares, then fridge for another 2 hrs
- eat within a week

[janeyo]

Thanks twosheds, having mastered the first one last year, I will have a go at yours this year

[SarzWix]

Can I add too?

1lb digestives (well crushed)
8oz cooking choc (plain or milk)
8oz marg
397g tin condensed milk.

Melt choc & marg in large pan, mix in the condensed milk, then the digestive crumbs, combine well and pour into swiss roll tins. Set in fridge then cut into chunks. Freezes very well.

[janeyo]

Oh NO! I can feel the calories going on my hips already

[Dane End Dolly]

oh my god guys, you should have a health warning before you put recipes like this up on the board. i want to make them all

[Hilary B]

Really fudgey no-burn recipe
tin of caramel-style condensed milk
Vanilla essence
Icing sugar.
Melt the condensed milk until it is runny (I put it in a bowl over hot water)
stir in several drops vanilla essence (or whatever else you like flavouring your fudge, rum {2 tspns} and raisin {estimate half the volume of condensed milk} works too)
Stir in icing sugar until it gets too stiff to stir any more (it will take quite a lot)
Line a tin with baking parchment, pour the warm fudgey mix in, level, and leave to set for at least 24 hours.
Turn out onto a fresh sheet of baking parchment and leave for another 2 days.
Divide into chunks.....
Can't be precise on quantities as I didn't measure anything, and did all sorts of variations along the way. I divided the mix partway through, and made 3 batches from one can of condensed milk, I used the deep foil dishes that Waitrose sell 'ready to roast' veggies in.

[northepaul]

Please stop!!!
These are too tempting!

[SarzWix]

Mine and yours sound quite similar Janey Mine was my Mum's recipe, I've no idea where she got it from though. We used to have it every year as part of The Feast of Unleavened Bread (Passover) and never any other time. Now I'm a grown-up, I've realised it was probably because it's so yummy that she probably used to eat a whole tray of it to herself before we even got home from school...

It goes great chopped up into ice-cream too...

[ginger ninger]

What are the keeping qualities of your fudge janeyo?? I think another hole in my belt will be needed after this lot.

[Scottishnewbie]

Janeyo, is it 1 tin of 397g condensed milk or 1,397g's of condensed milk please? (on my agenda for today.....

[janeyo]

One tin of 397 g.

I have to say that it usually gets eaten way before it will go off. I usually put half in the freezer and just get a few pieces out at a time. I think we have kept it in the fridge for a week or more.

[ginger ninger]

Thanks jeneyo, I was thinking of making some for OH mum for Christmas, she loves fudge.

[Scottishnewbie]

One tin of 397 g.

I have to say that it usually gets eaten way before it will go off. I usually put half in the freezer and just get a few pieces out at a time. I think we have kept it in the fridge for a week or more.

ta! just me being thick!

can you make it without the nuts? will it still set ok do you think? (kids dont like nuts and they'd never forgive me if i made a batch of it with nuts in so they couldnt eat it!)