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Old 01-04-2006, 04:45 PM posted to rec.food.cooking
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Default How to make decadent fudge?


"Steve Wertz" wrote in message
...
The fudge you buy at the specialty candy stores is always so much
more sweet and rich than anything I've been able to duplicate at
home. What's the secret(s)?

I've tried heavy cream, light cream, evaporated milk, butter, etc,
but have never been able to make a really good, commercial quality
fudge. I just made some chocolate peanut butter fudge
http://www.foodnetwork.com/food/reci..._18189,00.html
using heavy cream instead of milk (was out of milk), and while
it's fairly passable, it's not quite 100%.

I should have used 1/4 brown sugar and 3/4 regular for this
recipe, but that wasn't the whole problem, I'm sure. I'm not fond
of brown sugar as I think it's kinda heavy tasting in most
candy-making.

-sw

This is a great UK version of fudge, we don't have chocolate in ours unless
it is chocolate fudge! (taken from UKTV food web site)
Clodagh McKenna's easy-to-make creamy vanilla fudge makes a treat to tempt a
sweet tooth at anytime

Servings: makes 36-48 squares
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 20 minutes


Ingredients
100ml Milk
100ml double cream
350g caster sugar
80g butter
1 tsp vanilla extract


Method
1. Lightly butter a shallow baking dish.

2. Pour the milk and cream into a heavy-based saucepan, add the sugar and
butter and bring the mixture to a boil over a medium heat.

3. Reduce the heat and simmer for 15 minutes, stirring continuously, until
the mixture registers 115C on a sugar thermometer (this is called the soft
ball stage).

4. Stir in the vanilla extract; remove from the heat and leave to cool.

5. Beat the mixture with a whisk until thick, before pouring into the
prepared dish to set. Cut into squares to serve.

Sarah



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Old 01-04-2006, 05:13 PM posted to rec.food.cooking
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Posts: 4,620
Default How to make decadent fudge?

On Sat 01 Apr 2006 08:45:35a, Thus Spake Zarathustra, or was it Sarah?


"Steve Wertz" wrote in message
...
The fudge you buy at the specialty candy stores is always so much
more sweet and rich than anything I've been able to duplicate at
home. What's the secret(s)?

I've tried heavy cream, light cream, evaporated milk, butter, etc, but
have never been able to make a really good, commercial quality fudge.
I just made some chocolate peanut butter fudge
http://www.foodnetwork.com/food/reci...36_18189,00.ht
ml using heavy cream instead of milk (was out of milk), and while
it's fairly passable, it's not quite 100%.

I should have used 1/4 brown sugar and 3/4 regular for this
recipe, but that wasn't the whole problem, I'm sure. I'm not fond
of brown sugar as I think it's kinda heavy tasting in most
candy-making.

-sw

This is a great UK version of fudge, we don't have chocolate in ours
unless it is chocolate fudge! (taken from UKTV food web site)
Clodagh McKenna's easy-to-make creamy vanilla fudge makes a treat to
tempt a sweet tooth at anytime

Servings: makes 36-48 squares
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 20 minutes


Ingredients
100ml Milk
100ml double cream
350g caster sugar
80g butter
1 tsp vanilla extract


Method
1. Lightly butter a shallow baking dish.

2. Pour the milk and cream into a heavy-based saucepan, add the sugar
and butter and bring the mixture to a boil over a medium heat.

3. Reduce the heat and simmer for 15 minutes, stirring continuously,
until the mixture registers 115C on a sugar thermometer (this is called
the soft ball stage).

4. Stir in the vanilla extract; remove from the heat and leave to cool.

5. Beat the mixture with a whisk until thick, before pouring into the
prepared dish to set. Cut into squares to serve.

Sarah


Umm, that sounds simple and delicious! Might I suggest to US cooks, since
we don't have double cream, that they use half heavy cream and half "half
and half". I think the total butterfat would be closer to the original.

--
Wayne Boatwright @@
_____________________


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