Smooth Golden Fudge Recipes

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SMOOTH GOLDEN FUDGE



Smooth Golden Fudge image

A soft fudge flavoured with golden syrup an vanilla. Itnstead of golden syrup you can use corn syrup or honey. Or mix in melted chocolate before leaving to set. I've been trying to make a soft fudge for ages now, and this is the first that worked! It's all in the technique of cooling. A sugar thermometer is advised, as it makes things alot easier. The time on this recipe is guessed..i don't time myself when i make things. Alot of your time will be taken up waiting for the syrup to cool to the correct temp, so be patient, and have a book handy!

Provided by Damie-anne

Categories     Candy

Time 1h30m

Yield 64 pieces, 12 serving(s)

Number Of Ingredients 10

8 fluid ounces evaporated milk
24 ounces sugar (granulated or caster)
1/2 teaspoon salt
1 teaspoon vanilla extract
4 fluid ounces water
2 tablespoons golden syrup
3 tablespoons margarine (or butter)
1/2 teaspoon liquid glucose
nuts (optional)
chocolate (optional)

Steps:

  • Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.
  • Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.
  • Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).
  • Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.
  • Dip in melted chocolate and roll in chopped nuts for an added touch.

SMOOTH & SILKY FUDGE



Smooth & Silky Fudge image

Make and share this Smooth & Silky Fudge recipe from Food.com.

Provided by Chef mariajane

Categories     Candy

Time 5m

Yield 60 1-inch pieces

Number Of Ingredients 6

1 (12 ounce) package semi-sweet chocolate chips
1 (300 ml) can eagle barnd sweetened condensed milk
1 cup confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
1/2 cup nuts, chopped, toasted (optional)

Steps:

  • Line an 8x8-inch baking pan with parchment paper.
  • Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
  • Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.

Nutrition Facts : Calories 54.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 2.1, Sodium 11, Carbohydrate 8.9, Fiber 0.3, Sugar 8.4, Protein 0.7

VANILLA FUDGE



Vanilla fudge image

Homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe for these buttery sweets is well worth the effort

Provided by Cassie Best

Categories     Treat

Time 50m

Yield Cuts into 36 pieces

Number Of Ingredients 5

450g golden caster sugar
400g double cream
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste

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.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar

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