Fudge is a classic dessert that has been enjoyed for generations. It's rich, creamy, and sweet, making it the perfect treat for any occasion. Whether you're making fudge for a holiday party or just to satisfy your sweet tooth, this recipe is sure to impress.
- Unsalted butter, plus extra for greasing the tin (125g)
- Condensed milk (397g)
- Dark brown sugar (460g)
- Whole milk (150ml)
- Vanilla extract (2 tsp)
- Grease a 20cm square cake tin with butter and line it with baking parchment.
- In a large saucepan, combine the unsalted butter, condensed milk, dark brown sugar, and whole milk over low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring the mixture to a boil. Keep stirring for 10 minutes until it reaches 115C on a sugar or probe thermometer.
- Remove the pan from the heat and let it cool to 110C. Add vanilla extract, then beat the mixture in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals, and the fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and use a spoon to smooth the surface. Let it set, then cut it into squares. The fudge can be stored in an airtight container for up to three weeks.
Fudge (Frequently Asked Questions)
Fudge is a delicious treat enjoyed by people all over the world. Whether you're a fan of classic chocolate fudge or something more unique, like maple or peanut butter, there's a fudge flavour out there for everyone. But with so many varieties and recipes, it can be hard to know where to start. In this blog post, we'll answer some of the most frequently asked questions about fudge.
What is fudge?
Fudge is a sweet confection made primarily of sugar, butter, and milk or cream. It comes in many flavours and varieties, but is typically dense and chewy with a creamy texture. Fudge can be made at home or purchased from bakeries, candy shops, and other retailers.
What are the different types of fudge?
There are countless varieties of fudge available, but some of the most popular flavours include chocolate, vanilla, peanut butter, maple, and caramel. Fudge can also be made with nuts, fruits, or other flavourings to create unique combinations. Some fudge is cooked on the stove, while other recipes call for the use of a microwave or food processor.
How is fudge made?
The process for making fudge varies depending on the recipe and method. In general, fudge is made by heating sugar, butter, and milk or cream together until the mixture reaches a specific temperature. The mixture is then cooled, often with the addition of other flavourings or mix-ins, before being beaten or stirred until it forms a dense, creamy texture.
Can I make fudge at home?
Yes! Homemade fudge is a popular treat that can be made with just a few simple ingredients. There are many recipes available online, ranging from classic chocolate fudge to more unique flavours like pumpkin or eggnog. Keep in mind that making fudge can be tricky, as the mixture needs to be heated and cooled to very specific temperatures in order to achieve the right consistency.
How do I store fudge?
Fudge should be stored in an airtight container at room temperature. It can also be frozen for longer storage. Avoid storing fudge in the refrigerator, as it can become hard and dry.
How long does fudge stay fresh?
You can store fudge in an airtight container at room temperature for up to 2 weeks.
What are some tips for making perfect fudge?
Making fudge can be a bit of a science, but there are a few tips and tricks to help ensure success. First, use a candy thermometer to monitor the temperature of the mixture as it cooks. Second, be sure to stir the mixture constantly to prevent burning or scorching. Finally, don't be afraid to experiment with different flavours and mix-ins to create a fudge that's uniquely yours. Whether you're a seasoned fudge maker or a newcomer to this delicious treat, we hope this FAQ has provided some helpful information. From classic chocolate to more unique flavours, there's a fudge out there for everyone to enjoy.
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