"Plain Fudge" (make that "Fudglet")
"Fudge is a type of Western confectionery which is usually very sweet, extremely rich and frequently flavored with cocoa. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency" - Wikipedia
SO, a quick look around the web (especially "food blog search") tells me that plain fudge ain't the most common thing to make at home. Anyways, having found two tins of condensed milk that were one month out of date, I knew the time was right for me to make some fudge. A number of recipes use chocolate, or cream and milk, but I happen to love the taste of condensed milk!
Who's that guy with the beard? The monk of condensed milk who makes it all happen?
Finding a recipe was not too easy, but I found a recipe, and added a bit of golden syrup and it really worked! Only problem is....it's like a breed between fugde and tablet. Why do fugde and tablet (and toffee for that matter) have a different texture? Well, it's probably to do with the sugar/liquid/fat ratio, - how hot the mixture gets - but also to do with the stirring when it cools down. I'll have to buy this book to find out...
This recipe does taste quite buttery. Might wanna cut down on the butter next time. Another interesting thing is that it's possible to add liquer after you have shaped the fudglet squares. Just rub it in, and reshape them...as you can see in the picture below, the consistency is shapable after they have set. Actually, the taste is very reminescent of the fugde in movenpique (or whatever) ice-cream, so these will work great chopped up in your favorite Ice.
Recipe for "Fudglet" / "Fudge/Tablet" (will make about 16-24 squares)
Adapted from "easy food magazine" (found via http://justaddeggs.blogspot.com)
SO, a quick look around the web (especially "food blog search") tells me that plain fudge ain't the most common thing to make at home. Anyways, having found two tins of condensed milk that were one month out of date, I knew the time was right for me to make some fudge. A number of recipes use chocolate, or cream and milk, but I happen to love the taste of condensed milk!
Who's that guy with the beard? The monk of condensed milk who makes it all happen?
Finding a recipe was not too easy, but I found a recipe, and added a bit of golden syrup and it really worked! Only problem is....it's like a breed between fugde and tablet. Why do fugde and tablet (and toffee for that matter) have a different texture? Well, it's probably to do with the sugar/liquid/fat ratio, - how hot the mixture gets - but also to do with the stirring when it cools down. I'll have to buy this book to find out...
This recipe does taste quite buttery. Might wanna cut down on the butter next time. Another interesting thing is that it's possible to add liquer after you have shaped the fudglet squares. Just rub it in, and reshape them...as you can see in the picture below, the consistency is shapable after they have set. Actually, the taste is very reminescent of the fugde in movenpique (or whatever) ice-cream, so these will work great chopped up in your favorite Ice.
Recipe for "Fudglet" / "Fudge/Tablet" (will make about 16-24 squares)
Adapted from "easy food magazine" (found via http://justaddeggs.blogspot.com)
190g Condensed Milk (half a tin)
200g sugar
50g milk
55g Butter
13g Golden Syrup (0r you can use maple or any other kind)
1 tsp Vanilla Extract* (optional)
20-100g nuts (macademia's or brazil are great)
1. Put ALL ingredients into a pan. Keep a bowl of ice water next to you. Have a thermometer.
2. Heat gently until in starts to boil, then keep it there until it reaches 116C degrees, or the soft ball stage.
3. Put pan into something cold, or pour the mix into another bowl to stop cooking.
4. Stir until it starts to thicken so much that it becomes to hard to stir any further. Stir in nuts a little before this stage if you want em in. (And liquer, but you can do that later too.)
5. Pour into a greased pan, tray or cake tin.
200g sugar
50g milk
55g Butter
13g Golden Syrup (0r you can use maple or any other kind)
1 tsp Vanilla Extract* (optional)
20-100g nuts (macademia's or brazil are great)
1. Put ALL ingredients into a pan. Keep a bowl of ice water next to you. Have a thermometer.
2. Heat gently until in starts to boil, then keep it there until it reaches 116C degrees, or the soft ball stage.
3. Put pan into something cold, or pour the mix into another bowl to stop cooking.
4. Stir until it starts to thicken so much that it becomes to hard to stir any further. Stir in nuts a little before this stage if you want em in. (And liquer, but you can do that later too.)
5. Pour into a greased pan, tray or cake tin.
Oooh Think I'll have to try this version out now too!
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