Wednesday, 18 July 2012

The Quest for the Perfect Fudge, part 2

I'm on a mission to find the perfect fudge. Part 1 was not so successful. Oh well, on to part 2.

Following my request for fudge recipes, my wonderful cousin Kelli sent me a recipe to try. And try I did. The result? Yum!

This fudge was a winner! Creamy, no grainy texture at all and a beautiful colour too. And so easy to make! Bung everything in a bowl and zap it in the microwave, stirring now and then.

The recipe called for the fudge to be cooked on medium-high, but my microwave, like my stovetop, has one temperature - scalding hot. So, I adapted and only cooked it for one minute at a time. This seemed to work just fine. I also halved the recipe - with my track record of fudge-making, I didn't trust myself to make a full recipe and run the risk of ruining it all.

Even half a batch made enough for me and my Paul to take to work. An all-round great recipe!

At work, the general consensus was that it was smooth and creamy, and that you could taste the chocolate. I guess my only critisism was that it was quite hard to cut - it tended to crumble rather than cut smoothly. To be fair though, I didn't put it in the fridge as the recipe instructed.

Bring on part 3!!

Creamy Caramel Fudge

2x 395g cans sweetened condensed milk
2 cups firmly packed brown sugar
250g butter, chopped
1/3 cup liquid glucose
1/4 cup golden syrup
400g good-quality white chocolate, chopped

1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.
• Note: You can make fudge ahead, wrap it in wax paper and store in an airtight container in the fridge for up to 1 month.


  1. Whoo hoo. Glad it was a winner.

  2. Fudge Moskva (Moscow Fudge)

    1/2 cup milk
    3 cup sugar
    1/2 tin sweetened condensed milk
    4oz butter
    1/4 teaspoon salt
    1 Tablespoon golden syrup
    1 teaspoon unflavoured vodka
    1 teaspoon cointreau

    1. Heat all ingredients very gently in a large heavy bottomed non stick saucepan.
    2. Stir until the mix is boiling. Simmer about 30 minutes, stirring frequently until thick and dark golden brown – about 120 C on a candy/jam thermometer (hard ball stage).
    3. Cool for a few minutes in a sink of cold water , then beat with a wooden spoon or electric hand beater until very thick.
    4.Pour into a greased tin, or heat proof container equivalent to 240cm or 9 inches square. Mark into squares when the candy is warm and cut up when set.
    5. Vanilla and nuts may be added if desired, prior to beating.
    6. Allow to cool, and if you haven't scoffed it all, keep in an airtight container.