British Expatriate Network

Who made the fabulous fudge at the Jubilee bash? My kids asked me to try and find out how to make it. They had stolen a couple of pieces each to eat in the car on the way home on Sunday. Naughty wotsits roll

jan

It wasn't only my kids that kept stealing them in our family! lol

It was good fudge, wasn't it. grin

I had exactly one piece but wish I had eaten more - it was DELICIOUS! I was trying not to over-indulge and had jsut loaded my bowl with trifle and banoffee pie! Deb even offered some fudge to me to take home but I resisted. However, if someone was to post the recipe here...... grin

I confess it was me.
Glad you all liked it, here's the recipe.

You may want a sugar thermometer if you're a novice, but I just do it by eye these days.

Recipe.

1 large tin evaporated milk
2 lbs sugar
2 sticks unsalted butter

Lob everything into a LARGE pan, and add an extra half tins worth of milk to it.

Start off on a low heat, until the butter and sugar have melted and you have a kind of beige syrup (which is actually quite tasty!)

Then turn the heat up (I go to about 4 or 5 on our stove) and get it all boiling. It will rise quite a good way up the pan.

You can then safely leave it for 10 minutes or so, just give it the odd stir to stop it catching on the bottom.

After a while, you will see that it is starting to reduce and get darker.

Now is the time you have to watch it a little more closely to stop it burning, you might want to turn the heat down a little.

Don't worry if it catches a little, as you can stir the bits in.

Chuck in your suger thermometer and let it keep boiling until you reach soft ball (about 245 farenheit).
I don't have a thermometer, so just guess.
You could do the old fashioned soft ball test with iced water, but I can never get it to work.

At this stage the fudge should be reduced to about 1/3 its original volume, and will be considerably darker than at the start.

Take it off the heat, and beat it well, for about 2-3 minutes (either with a spoon or a hand mixer).It will start to get a bit "grainy".

Then pour it into a greased, heat proof, tray and let it cool for a bit. I usually put foil in the tray first, as it makes it easier to get the fudge out later.

After its cooled for about half an hour, score the top into squares with a knife, and then let it cool completely before breaking it up and eating.

Be warned

Firstly, its boiling sugar so be carefull not to splash yourself (OUCH!)

Secondly, don't worry if its a disaster, I've had plenty of times when its ended up too soft, or too burnt, even if it doesn't turn out perfectly its still pretty tasty!

You can also add any other flavourings, chopped nuts or whatever to it. A good splash of vanilla essence is good, or a shot of rum!

Whenever I make it it doesn't last for more than a couple of days, so I have to ration myself.

Forgot to say, I also have a recipe for scottish tablet somewhere. Must dig it out, that's pretty good too grin

Doesn't that hurt, Jim????? :lol: :lol:

Seriously, damn good fudge, that. May just have to make some.....mmmmmmmmmm!!! :grin:

Debs x :grin:

I can't believe there's only 3 ingredients, I never thought it would be so easy (well sounds so easy anyhow).

I'd love to try it with raisins and rum in. Love that.

Thanks Jim (you Jack of all trades) razz razz

Nicky
xxx

Oh yes please! That's my bf's favorite and he'd be in heaven if I learned how to make it.

Jim, Lisa is a lucky girl! lol

Thanks for the fudge recipe. Hope you are going to make it at your do!