oh fudge..........

[mrswadders]

i'm getting close to giving up now....
I've been challenged to make some fudge by a work collegue, well the first batch had wonderful flavour but you needed a hammer and chisel to get it out of the tin!
The 2nd batch (which I thought looked just right) well, great taste,looked like it had set perfectly, I cut it into squares and left them on parchment - when I checked it a few hours later it had all collapsed (it had been setting in the fridge for a day).
Help - what am I doing wrong???
Any suggestions would be really apprecited.

Cheers

Shel

[Jeanied]

Ooh - not sure without looking at your recipe. However I swear by Sarz's recipe as it is the best fudge ever and relatively easy to make. *scuttles off to find it...

Yep here is the link. Positively divine fudge.

[Two_Sheds]

I'm starting to think about fudge making too, must be that time of year

[mrswadders]

hope you have more success thanm me!!!

Do you reckon I could try putting the lot back in the pan and boil it up again - or shall I just chuck it out in disgust!!!

[Two_Sheds]

Don't chuck it, eat it

Then start again

[Jeanied]

Re-melt and pour onto ice cream? Or make it into rubble for sprinkling on stuff?

[Newton]

Suger thermometer needed? Mine shows the setting temperature for fudge etc.

[Hilary B]

I do a very lazy fudge, you need a tin of Caramel Condensed milk, vanilla essence (about ½teaspoonful) or some other flavouring, and loads of icing sugar.
Pour the condensed milk into a bowl and warm it over a pan of not-quite-boiling water (you can start to warm it in the tin, makes it easier to get out) add your flavouring, then start stirring in the icing sugar, keep adding icing sugar and stirring until it gets stiff to stir, pour into a suitable tray and leave to get cold.
If you fancy rum-and-raising fudge, start the evening before by soaking 4oz raisins in a tablespoon of rum, and add the whole lot before the icing sugar.
I did a cranberry fudge by adding 4oz dried cranberries (no essence).
The variations are endless.
You can make a chocolate version with the ordinary sweetened condensed milk and about 50g dark chocolate, melt the chocolate in with the warming-up stage, it doesn't need quite as much icing sugar because the chocolate helps it set.
Sorry I never actually measured the amount of icing sugar.

[mrswadders]

thankyou alll.............................................................

I've done it at last !!!!!!!!!!!!!! must have looked like a women on something yesterday - dancing around the kitchen - think Mrwadders thought I was deranged or something!!!!

[salome2001]

follow this one to the letter, works every time, even my husband makes it

Also good made as dark (dark!!!) chocolate and chilli...

https://secure.tesco.com/todayattesc...ry_fudge.shtml

[taff]

thankyou alll.............................................................

I've done it at last !!!!!!!!!!!!!! must have looked like a women on something yesterday - dancing around the kitchen - think Mrwadders thought I was deranged or something!!!!

yeah, but what recipe did you use?!

[taff]

I hate you lot. Now I have to make fudge [and cheesy twists]

[mrswadders]

Hi,
this is the one I used, the only thind I did differently was to beat it with an electric mixer - couldn't face the pain!

Vanilla Fudge - recipe from the Good Housekeeping cookbook

450g (1lb) granulated sugar
75g (3oz) butter or margarine
150ml (1/4 pint) milk
175g (6oz) can evaporated milk
2.5ml (1/2 tsp) vanilla flavouring

1. lightly oil an 19 cm (7 inch) shallow square tin
2. put the sugar, butter, milk and evaporated milk in a heavy-based pan and heat gently, stirring, until dissolved
3. bring to the boil without stirring, then continue boiling until a temperature of 116 degrees C (240 F) is reached, stirring occasionally to prevent sticking
4. remove the pan from the heat, add the vanilla flavouring and beat the mixture with a wooden spoon until thick and grainy. Pour the mixture into the prepared tin and leave until almost set, about 5-10 minutes
5. using a sharp knife, mark the soft fudge into squares, then leave to cool completely before cutting and removing from the tin. Store for up to 2-3 weeks in an airtight container.

makes 800g (1 3/4 lb)