EASY FUDGE
This really easy fudge recipe makes soft, melt-in-the- mouth British-style fudge. A batch of super-creamy fudge makes a brilliant present for family and friends at birthdays and Christmas. Use the iced water hack and you won't need a sugar thermometer.
Provided by Sophie Whitbread
Categories Desserts
Yield Makes 36
Number Of Ingredients 5
Steps:
- Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes).
- Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved.
- Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot.
- Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2-3 minutes, or until it passes the test.
- Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon.
- Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) with a sharp knife.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
ENGLISH FUDGE
Make and share this English Fudge recipe from Food.com.
Provided by dancing cook
Categories Candy
Time 7m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat chocolate chips, sweet and condensed milk, and pinch of salt until chocolate chips melt.
- Add 2 tbsp vanilla when off of heat.
Nutrition Facts : Calories 226.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 19.4, Sodium 91.2, Carbohydrate 33.8, Fiber 0.4, Sugar 33, Protein 4.8
CLASSIC FUDGE
Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Provided by Katy Gilhooly
Time 50m
Yield Cuts into 30 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein
BUTTER FUDGE
This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.
Provided by susanmelliot_9363481
Categories Candy
Time 1h
Yield 64 1 inch pieces
Number Of Ingredients 6
Steps:
- SUPPLIES & UTENSILS:.
- 8x8 pan.
- aluminum foil.
- measuring cups & spoons.
- medium to large saucepan.
- candy thermometer.
- electric mixer with paddle attachment, hand-held mixer or wooden spoon.
- scraper.
- airtight container.
- COOKING DIRECTIONS:.
- I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
- Line the pan with aluminum foil.
- Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
- The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
- Add sugar, milk & corn syrup to the butter.
- Stir until sugar is dissolved.
- Using the candy thermometer, cook to 235 degrees (soft ball).
- Cool to room temperature, about 45 minutes.
- Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
- Add the vanilla.
- Add the nuts (if using).
- Scrape the fudge into the lined pan & smooth the top evenly.
- Let the fudge set firm, either at room temperature or in the refrigerator.
- When the fudge is set, cut it into small 1 inch squares.
- Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.
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