FUDGE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Make this fudge as a present for family and friends. You'll need a sugar thermometer but it's well worth it – this is a recipe you'll use again and again
Provided by Member recipe by Megan
Categories Treat
Prep Time 5 minutes
Cook Time 45 minutes
Yield Makes up to 15 pieces
Number Of Ingredients 4
Steps:
- Line an 18cm square tin with greaseproof paper.
- Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
- Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.
- When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
- Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
- Once set, cut the fudge into small pieces and store in a sealed container.
Nutrition Facts : Calories 156 calories, FatContent 6 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 24 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.03 milligram of sodium
CHOCOLATE FUDGE RECIPE - BBC GOOD FOOD
Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency
Provided by Miriam Nice
Categories Snack, Treat
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield Makes 15 – 16 pieces
Number Of Ingredients 6
Steps:
- Line an 18cm square tin with greaseproof paper.
- Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
- Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up – when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
- Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
- Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
- Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons – just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this – if it’s too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.
Nutrition Facts : Calories 183 calories, FatContent 8 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.03 milligram of sodium
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