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Topic: Fudge! help  (Read 5152 times)
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« Reply #10 on: December 01, 2004 07:05:51 AM »

fresheggs, that is _exactly_ what i needed.  i had my technique all wrong.  thank you so much!
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« Reply #11 on: December 01, 2004 07:46:31 AM »

This is my recipe for chocolate fudge. It's based on one from The Complete Home Confectionerby Hilary Walden - it makes me happy because there's not brushing down the sides of the pot with water and it tells you the exact temperature to look for before beating it. Also you can use a really good quality chocolate rather than crappy cocoa powder or low quality ingredients. I've made this so far, with success, with Lindt 70% cocoa dark chocolate and Green & Black's organic White Chocolate with Vanilla. I'm fairly sure I've used both skimmed and whole milks before too and they were both fine. I'm making this with the G&B White Chocolate and giving it out to my inlaws for Christmas.


Makes 700g (over 1lb) of fudge.

450 g sugar 
150 ml milk 
100 g chocolate, chopped 
150 g unsalted butter, chopped 
50 g clear honey 
3-5 drops vanilla extract 

1. Butter or oil a pan about 7 inches square, This size isn't vastly important to the recipe but it will determine how thick and deep your fudge will be.
2.  Place the milk and sugar in a heavy, large (has to be able to contain 4 times the volume of the original ingredients to avoid boiling over) sauce pan and stir with a wooden spoon until the sugar has dissolved.
3.  Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.
4.  Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).
5.  Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).
6.  Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122F.
7.  If you wish to add any dried fruits or nuts to your fudge, do so at this point, otherwise just add the vanilla essence before beating.
8.  Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.
9.  Pour mixture into prepared pan and leave until almost set.
10.  Mark out squares with an oiled knife and leave to set.
11.  Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.
12.  Should keep 3-4 weeks if stored properly.

« Reply #12 on: December 12, 2004 05:46:34 PM »

i have the easiest fudge recipe probably ever right here.  it is also vegan, and delicious.

3 1/2 cups confectioner's sugar
1/2 cup sifted cocoa powder
1/4 cup vanilla soy milk
1 tsp vanilla extract
6 tbsp margarine

use some of the margarine to grease whatever pan you want to use for the fudge.  i usually use a loaf pan or an 8x8 square pan.
put all the ingredients into a bowl, and put a saucepan with some water on, and simmer the water. 
put bowl on top, and stir untill everything is melted.
or use a double boiler.
then, pour into the pan, and chill.
it's just that easy.

plus, you can add some peanut butter, or nuts, or whatever to make it a different flavour.  i get endless complements for this dish, and it's just so easy.

hope this helps!
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mmmmm...... chocolate!

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« Reply #13 on: December 28, 2004 07:54:27 AM »

heat and add melted chocolate til really thick, put in fridge again... good luck!

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