Fudge!

Dano

Dano

Dano

Soldato
Joined
19 Dec 2006
Posts
10,213
Location
UK
GF wants to give a load of people home made fudge for xmas, I have an old recipe from my Grandmother who used to make the most awesome stuff but I failed at making it this weekend :(

Has anybody got a decent fudge recipe that is nice and easy at all? Lots on the net and loads that involve all sorts of beating too, which is going to severly limit how much she can make lol... something that my Grandmothers recipe does not involve.

Her recipe was:

1/2 lb butter
1 & 1/2 lb sugar
1 large tin evaporated milk
1 large tin water (use the milk can)
1 & 1/2 teaspoons of golden syrup

Throw it all in a pan on a low heat until the sugar dissolves then boil on number 3 for forty minutes, pour into a container and let cool.

That was it, no further instructions, my attempt came out tasting the same, colour was the same but it was more like a mix of very soft toffee and some fudge thrown in and certainly could not be cut into chunks, I tried and it all just kind of melted back together :(

Sadly I cannot ask her as she passed away some years ago and my grandfather never made it himself.

Any tips of repipes would be great ta :)
 
You'll never make fudge perfect the first time imo. There is no real instructions on time that will work, you have to either learn what should be happening or buy a sugar / jam thermometer.

Your grans recipe is right, it is the cooking time and heat (you ain't using the same pan and cooker as her) that will be off. It turning into a kind of toffee means it was cooked too hot or too long. You can test as you go by dropping small amounts into cold water. You want 'softball' for fudge, basically want it says.

Edit: Forgot to say the beating is important to stop it getting gritty as the sugar cools. It helps stop the sugar forming big crystals.
 
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Had a week of experimenting with fudge a while back but never quite mastered it and unsurprisingly quickly grew sick of eating it.

Unless you've a lot of experience with sugar you definitely need a thermometer.

As Crowort says, the beating is also key, but there seemed to be potential for both under and over beating it.

Condensed/evaporated milk vs. fresh cream/milk, use of butter? Seemed to be a lot of variables, the only consistent one being a disturbing amount of sugar.
 
Crowort said:
You'll never make fudge perfect the first time imo. There is no real instructions on time that will work, you have to either learn what should be happening or buy a sugar / jam thermometer.

Your grans recipe is right, it is the cooking time and heat (you ain't using the same pan and cooker as her) that will be off. It turning into a kind of toffee means it was cooked too hot or too long. You can test as you go by dropping small amounts into cold water. You want 'softball' for fudge, basically want it says.

Edit: Forgot to say the beating is important to stop it getting gritty as the sugar cools. It helps stop the sugar forming big crystals.
Click to expand...

+1

Spot on! Confectionery is not for the light hearted. It takes professionals years to master the art :)

Good luck and don't give up.
 
Hmmm...

See, I remember making some years ago and it came out fine, don't ever remember having to beat it at all, but then I don't remeber having to boil it for so long either lol.

Darnit, it's too high in calorie content to experiment too often :p
 
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