Crumbly Fudge Recipes

CRUMBLY FUDGE

Crumbly fudge 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

Time 55m

Yield Makes 36 squares

Number Of Ingredients 5

Ingredients

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, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium

BUTTER FUDGE

butter fudge image

this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make

Provided by monster123

Time 45m

Yield Makes Batch

Number Of Ingredients 0

Ingredients

Steps:

Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
for at least 6 hours.
Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.

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