Mary Berry Fudge Recipes

ULTIMATE FUDGE RECIPE

Steps:

• Watch our quick video to see how to make our Ultimate Fudge!
• Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. If you want to add other ingredients and flavours - add them before you start beating the fudge. After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.
• Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

EASY FUDGE

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.

VERY BEST CHOCOLATE FUDGE CAKE

Steps:

• Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface. Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve. Tip: The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5cm (1in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze. If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.

CLASSIC FUDGE

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.

MERRY BERRY FUDGE

Steps:

• Line 8 by 8 baking pan with foil. spray foil with non-stick cooking spray. Melt chocolate chips in a glass bowl in the microwave, stirring at 15 second intervals til melted. Stir in the chopped candybar and marshmellows until coated. Lightly stir in the frosting to create a marbling effect. Spread into foil pan and chillabout 1 hour til set. The foil will sift right out. Flip over on cutting board and remove foil. Slice and enjoy!