British Fudge Recipes

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.

VANILLA FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.

CHOCOLATE FUDGE

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.

BRITISH "FUDGE"

Steps:

• Melt butter in saucepan.
• Add sugar, syrup and condensed milk.
• Bring to a boil and simmer for 8 minutes.
• Beat until thick, about 1 minute.
• Add crushed biscuits.
• Spread in 8x8 square pan and cool for 10 minutes.
• Cover with melted chocolate.

BUTTER FUDGE

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.

ENGLISH FUDGE

Steps:

• Heat chocolate chips, sweet and condensed milk, and pinch of salt until chocolate chips melt.
• Add 2 tbsp vanilla when off of heat.

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.

SALTED CARAMEL FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.