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How soon can I make Christmas fudge?

(18 Posts)
iMe Fri 16-Nov-12 13:57:47

Planning on making fudge for teachers & neighbours as a little gift. How soon would it go off? I made some as a test run last month & tested some in the freezer, but it ruined it, made the texture all wrong. As the rest was scoffed in hours a few days I don't know how long it would last. Don't want to leave it til last minute as there will be so much else going on. Tia.

Imnotaslimjim Fri 16-Nov-12 14:00:32

It lasts about a month, so early December would be fine

LavenderPots Fri 16-Nov-12 14:05:29

ooh teach me how to make it!! (pretty please) thanks

iMe Fri 16-Nov-12 14:44:11

That's good if it lasts a month, thanks.

lavenderpots, I just used the scottish tablet recipe on MN, on phone so can't link now. One tip though is to keep stirring for about 10mins as it cools. Also, line the dish you use with greasepaint paper. Oh, and it doesn't need to go in fridge to set. Enjoy! Let me know how it turns out!

iMe Fri 16-Nov-12 14:44:56

* greaseproof paper!!! blush

LavenderPots Fri 16-Nov-12 14:56:59

ooh will look for this now

confuddledDOTcom Fri 16-Nov-12 14:59:08

The one I make is about 60% sugar so I would happily make it in advance - although it wouldn't last long around here!

iMe Fri 16-Nov-12 15:10:41

Confuddled, yes, if I make it in advance it will have to be well hidden!

Some0ne Fri 16-Nov-12 15:30:17

How easy is tablet without a sugar thermometer? I'm scared of making that sort of thing, I've never done it before.

CountryBelle Fri 16-Nov-12 16:55:50

Could someone link to this recipe please! Would love to try it.

Also: is it foolproof? I am a disaster in kitchen - tips appreciated!

70isaLimitNotaTarget Fri 16-Nov-12 17:12:57

Want greasepaint paper

Stamps foot <<pout>>

confuddledDOTcom Fri 16-Nov-12 17:40:25

I wouldn't make it without a thermometer. They're not very expensive and it'll ruin your fudge if you're a few degrees out.

I'll post my recipe.

This is a large recipe, makes about 1.2kg (2.64lb) because I don't have a small pan to set it in! I use a brownie tin. It's fairly cheap to make too, costs about £1.20. It is very moreish but it has a lot of sugar so be careful!

Before making fudge rest your thermometer in your kettle and turn it on. Wait until the water is boiling and read the temperature. If it says 100 you know it's set right, if it says 102 then you need to add two onto the instructions. It is essential that you get the temperature right.

700g caster sugar (you can mix sugars if you need to and add in some icing sugar)
200ml milk
200ml cream (I use double cream but I'm not sure if it matters, I also will sometimes mix how much milk/ cream I put in )
160g butter
2 tsp vanilla extract
Pour the milk and cream into a medium heavy-based saucepan (attach a sugar thermometer), and bring slowly to the boil. Add the sugar and butter.

While stirring continuously, heat slowly until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes (during this time I clean the thermometer as it's usualy covered in milk/cream and hard to read by now and line the tin with foil)

Uncover and continue to boil steadily, stirring occasionally, for 15-20 minutes, until the temperature reaches 116 °C.

You will notice flecks start to appear as it reaches temperature, this is fine, it doesn't mean that it's catching just that the sugar is starting to burn whcih you want. As it gets to temperature the fudge should have changed colour.

Remove from the heat, stir in the vanilla extract and leave to cool for 5 minutes. Beat the fudge until it just begins to lose its gloss and is thick.

I'm still working on different flavours but not been very successful, feel free to add your own flavours.

Cherry Bakewell

200g Glace Cherries
Ground Almonds
Flaked Almonds

Before you begin take the cherries out of the tub, cut into halves, put back into the tub and fill up with amaretto.

When you add the vanilla also add some of the Amaretto. I tried 10ml first time and it didn't flavour the fudge, however you need to be careful you don't add too much or it won't set. Stir in ground almonds and cherries.

When you transfer to tin sprinkle with chopped almonds and press them down.

Cherry Bakewell fudge for Isobel's teachers. Not sure I want to give it away!

Bailey's Fudge

There's two ways to do this.

Firstly use some Bailey's with the milk and cream, keeping the quantities still adding up to 400ml. At the end add Bailey's in instead of vanilla extract.

Secondly, use more cream than milk and add in whiskey at the end instead of vanilla extract.

confuddledDOTcom Fri 16-Nov-12 17:41:08

Ooops, that's copied the picture labels blush

Lisatheonewhoeatsdrytoast Fri 16-Nov-12 23:23:41

OOOoo I want to try fudge for the hamper i'm doing for my very elderly grandparents :D

fuzzpig Fri 16-Nov-12 23:56:13

Really tempted by the baileys fudge! Would also like to try mint.

Apparently you can also make a simple fudge with Marshmallow Fluff?!

I've just put a sugar thermometer on my amazon wishlist grin

1978andallthat Fri 16-Nov-12 23:58:37

Nigella's chocolate fudge is ideal for freezing

confuddledDOTcom Sat 17-Nov-12 01:18:59

I love the Bailey's one! I need to buy some Baileys so I can make some more grin I don't drink as much Baileys as I used to but love it in things like fudge.

You can get a thermometer cheaply at Hobbycraft and Lakeland if you have either near you, if not some sugar craft shops will sell it.

IvanaHumpalotCountDracula Sat 17-Nov-12 09:05:42

I found this on MN, donated by Flubba. It's a no heat method - very easy, very yummy.

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