Hope and Greenwood Crumbly Vanilla-Pod Fudge Pour into the prepared tin. After an hour or so, score the surface into rough squares with a knife.Keept heating until the mixture has reached 115oC, tka the pan off the heat, and using an electric whist, beat the mixture until the fudge loses it's gloss.Pay attention! After 15 minutes the mixture should have reached 100oC, now turn down the heat to a simmer, as it is at this point that the fudge is most likely to burn. Bring the mixture to the boil - just to make sure it does not stick to the bottom of the pan. Now turn the heat up to medium and place your sugar thermometer in the pan.Place the sugar, syrup, evaporated milk, double cream and butter into a deep, heavy-bottomed pan and gently heat until the sugar had dissolved, stirring with a wooden spoon - this takes 3-5 minutes.Line a 20cm quare baking tin, 4cm deep, with baking parchment.So, enjoy, but don't over-indulge!Ī Variation on Hope and Greenwoods Honey and Ginger Fudge I've also made the peanut butter fudge, and here is some I have in my fridge - this is what I would usually make, but couldn't as the school is nut-free. However the children preferred the blonde vanilla version. I preferred the darker one personally, and every adult I gave it too did as well - we preferred the texture. I split the bags 50-50, so that one half was the silky smooth deep fudge, and the other half was the lighter, more crumbly vanilla. Needless to say, I completely forgot to photograph the bagged finished product, which is rather irritating. It's much paler and reaches boiling point fasterīeating the 'standard' vanilla version results in a much moreĬrumbly fudge, it's texture is much dense and grainy, but still flavourful. This is the 'standard' sugar, condensed milk recipe. You can see my sugar thermometer is not completely calibrated.Ĭhecking the readings allows you to adjust your temperatures.
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You can see it's much smoother than the second. Line your tins with baking parchment, to ensure easy removal later. For American readers, I would also recommend Sugar Baby, which has a very similar style.Īt least it really is as simple as popping everything in on pan!
![recipe for see recipe for see](https://chindeep.com/wp-content/uploads/2020/10/fudgebite-DSC_0259.jpg)
I now have a number of other books, some of which are very technical. It's very clearly (and amusingly) written, with good illustrations, and is accessible to most home cooks. I'm tend to use the recipes in the Hope and Greenwood book, and it's the one which I first found when I started making confectionary. Ultimately it's a question of personal preference.
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You can avoid this to some extent by following these rules. Now, the recipes below call for immediate whipping, and tell you to go until the fudge gets grainy. Allow the fudge to cooled to below 110☌, then follow the rest of your recipe, adding flavourings, colours, beating the mixture etc.Once the sugar has hit 115☌ STOP agitating the mixture, do not stir it, or even move the pan!.I know some people pop a lid on occasionally, and the steam washes the crystals back down, but I have little success with this and keeping my thermometer in place I usually use a small brush in some warm water to brush down the sides, though clearly you don't want to slop the water it. Keep stirring the mixture during the initial heating phase - ensure that any sugar crystals on the side of the pan are reincorporated into the mixture.Use a big heavy pan - it will conduct the heat better, and give you enough space for the sugar to rise.Sugar can take a surprisingly long time to reach the required boiling temperature - don't be tempted to turn the heat up too high, it will get there in the end! And once it has, you will need to turn off the heat source immediately.If your thermometer varies in any way, you'll need to adjust your readings accordingly You can do this by bringing it to the boil in water for ten minutes or so, and checking the resulting readings. Make sure you dig out your sugar thermometer from the back of the drawer, and if you haven't used it for a while, I'd recommend you check how accurate it is.Always have all of your equipment ready, prepped and good to go.The following really are worth doing before you begin - once the sugar is boiling, you'll have no time to waste on anything else! A few seconds over and your fudge will be a burnt mess! So: I know, who blogs about fudge? But, as I'm making a job lot for the school's fireworks party, it seemed silly not to take the opportunity to pass on some sugary tips! Personally, I love making confectionary of all kinds, and have the odd burn mark to prove it.