CRUMBLY FUDGE RECIPE RECIPES

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CRUMBLY FUDGE RECIPE | BBC GOOD FOOD



Crumbly fudge recipe | BBC Good Food image

Gifting your own homemade fudge at Christmas shows friends and family you care. It's easy to make and has a lovely crumbly texture

Provided by Adam Bush

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield Makes 36 squares

Number Of Ingredients 5

100g butter
750g caster sugar
397g can condensed sweetened milk
150ml whole milk
½ tsp vanilla extract

Steps:

  • Line a 20cm square brownie tin with baking parchment. Put the butter, sugar, condensed milk and whole milk into a pan and heat gently for a few minutes until the butter is fully melted.
  • Turn the heat up and simmer for 20-30 mins, stirring regularly to prevent the mixture sticking to the bottom of the pan, until thick and darker in colour.
  • Remove from the heat and use an electric whisk to beat the mixture for 5 mins. Stir in the vanilla, then tip the mixture into the prepared tin. Level the top and leave to cool completely before cutting into small squares.

Nutrition Facts : Calories 141 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 27 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.08 milligram of sodium

GLUTEN & WHEAT FREE - CRUMBLY FUDGE



Gluten & Wheat Free - Crumbly Fudge image

Fudge is naturally gluten and wheat free and makes a great hand-made present that you can give away on birthdays and at Christmas. Experiment with different flavours by adding in your favourite ingredients - try adding crystallised ginger, almond extract or nuts.

Prep Time 5 minutes

Cook Time 30 minutes

Yield 20

Number Of Ingredients 7

450g caster sugar
50g dark brown sugar
2 tablespoons golden syrup
120ml condensed milk
30g of unsalted butter
90ml water
1½ tsp vanilla extract

Steps:

  • In a large saucepan (heavy based is ideal), place all the ingredients and bring to the boil over a medium heat. Stir constantly, to make sure the mixture doesn’t stick to the pan.

    Keep stirring for 20 minutes and the mixture will turn a dark caramel colour and will double its original thickness. Remove from the heat and mix the fudge with an electric hand mixer for 7-8 minutes or until it has thickened even more and is beginning to set on the sides of the pan. Don’t over beat, as you don’t want it too thick. At this point you can add in any other ingredients or flavours you are using.

    Pour the fudge into a small square or circular cake tin or a small baking tray. Smooth out with a knife and then after 10 minutes, score into squares/pieces with a knife so it is easy to break when it has set fully. This should take around 3 to 4 hours.

Nutrition Facts : Calories 0 calories, FatContent 0 grams fat

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