how do u make fudge?

Answer 1

900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 large tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence

Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the is fully dissolved.
Rapidly boil the mixture to a temperature of 114 - 118°C (238 - 245°F) the soft ball stage.
Remove from the heat and allow to cool for 2 - 3 minutes, then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little before marking into squares with a knife.
Leave in a cool place to set, cut into squares and store in an airtight container.

you can also check www.allrecipes.com for more recipes

Answer 2

Try the following recipes, which are too die for

Chocolate Fudge with Roasted Nuts and Raisins
14 oz (400 g) dark chocolate (70-75% cocoa solids), chopped quite finely
3 oz (75 g) mixed nuts, such as hazelnuts and almonds
3 oz (75 g) raisins
1½ oz (40 g) unsalted butter
3½ fl oz (100 ml) liquid glucose
12 fl oz (340 ml) whipping cream
9 oz (250 g) golden caster sugar

For the top:
4 oz (110 g) good-quality milk chocolate

Pre-heat the oven to gas mark 4, 350°F (180°C). Begin by roasting the nuts. Spread them out on the small baking tray and roast them for 8 minutes, using a timer so you don't forget about them. Then remove them from the oven to a chopping board, let them cool a bit and chop them roughly. Now place them, along with the dark chocolate, raisins and butter in a large heatproof bowl.

Next, measure out the glucose. (A hot spoon will be useful here – just dip it in boiled water for a few seconds, then wipe it dry.) Place the glucose, cream and sugar in the saucepan over a high heat. (It does need to be a large, wide pan as the mixture will come to a really fast, rolling boil.) Stir everything together until it gets really hot, and then stop stirring because the mixture does tend to catch on the bottom of the pan and you'll stir scorched bits into the fudge.

What you need to do now is insert the sugar thermometer (protecting your hands with thick oven gloves and being really careful not to splash yourself). When the temperature of the mixture reaches 225°F (110°C) – after about 5 minutes – the mixture will look like dark condensed milk. Now remove it from the heat and pour it over the nuts, dark chocolate, raisins and butter, and stir with a wooden spoon until the mixture is well blended, smooth and glossy. (Don't be tempted to add the chocolate and other ingredients to the hot pan – they will simply burn.) Now all you do is pour the whole lot into the lined tin. Then soak the saucepan in hot water immediately.

When the fudge is absolutely cold, cover it with more clingfilm and chill it in the fridge for at least 6 hours or, preferably, overnight.

The next day, melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Then turn the fudge out on to a chopping board, discarding the baking parchment, and use a palette knife to spread the melted chocolate over the top. Use a serrated palette knife or a fork to make a ridged pattern across the topping and allow it to set before cutting the fudge into 1 inch (2.5 cm)

or Chocolate Fudge
150g/5oz granulated sugar
55g/2oz cocoa powder
40g/1½oz butter
40g/1½oz milk
1 tbsp golden syrup
450g/1lb icing sugar, sifted well
1 tsp vanilla extract
85g/3oz chopped nuts (optional)

Method
1. Mix the granulated sugar and cocoa powder together in a saucepan.
2. Stir in the butter, milk and golden syrup and bring to boil. Boil for 3 minutes, stirring constantly.
3. Remove from the heat and immediately add the icing sugar, vanilla and nuts (if using). Stir until the sugar is completely mixed in.
4. Turn into a 20cm/8in square pan and pat out with fingers. Allow to set and cut into squares.

Answer 3

Never-Fail-Fudge

2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5.33 oz. can evaporated milk (3/4 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semisweet-chocolate pieces
1 /2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
Hope this helps..

Answer 4

Mmmm, fudge!

There are quite a few recipes on this link

http://www.recipezaar.com/recipes/fudge

Not sure I fancy peanut butter fudge, no matter how much I love both peanut butter AND fudge!

Answer 5

Heres a really easy way

100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk

Place chocolate into a bowl and heat on 100% (HIGH) for 2 minutes, stir every minute until melted. Add the butter, icing sugar and milk, mix well. Heat on 100% (HIGH) for 3-4 minutes, beat vigorously every minute until thick and glossy.
Pour into a greased, rectangular 20.4cm x 15cm (8" x 6") dish and chill to set before cutting.

Answer 6

not only fudge http://sratim.vjjepub.hop.clickbank.net/

Answer 7

Not sure, but check : allrecipes.com


Great site and I'm sure you will find it there in serch box!


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