Freezing fudge...(16 Posts)
I have an American recipe for fudge that says it can be frozen for up to 6 months. It uses ingredients that aren't so easy to get hold of in UK (light corn syrup anyone?) so I wondered if anyone had tried freezing UK fudge?
In case anyone thinks I'm some kind of health freak who has left-over fudge and can't devour an entire tray in one afternoon, don't worry - it's just forward planning for Christmas pressies.
Does the American recipe have milk/cream in it? I'm guessing that could be why it can be frozen. Have not tried freezing fudge - how long should it last if you don't freeze it? I would have thought you could make it now for xmas?
I did wonder why you'd want to freeze it!
good idea. I'm sure you can freeze it. the only thing you can't freeze is uncooked veg imo, or mashed potato that isn't part of a pie.
From my How to freeze book.
Fudge keeps well in an airtight container but if you make a large quantity it can be frozen for later use.
Make in your usual way and cut into squares.
Wrap individual squares in squares of clingfilm, then in a polythene bag or rigid container, interleaved with polythene interleave sheets or non-stick baking parchment. Remove the air, seal, label and freeze.
Storage time:6 months.
To thaw and serve
Arrange on a serving dish and thaw in the fridge for several hours or over night, or at room temperature for 2 hours. HTH.
fudge recipe please, I want some NNNOOOOWWWW and I have time to make it and oooh, excited about making fudge.
Friday nights don't get better than this...
Do you need to freeze fudge? I would have thought the sugar preserved it.
Light corn syrup is an American thing that doesn't really exist here. There are tax advantages to using it in commercial products rather than sugar, thanks to successful lobbying by the companies who produce it as a byproduct.
You really should just use a British recipe that calls for sugar. We have lots of nice fudge recipes in this country - we really don't need to import those that use inferior ingredients
Good point Scienceteacher - I will stick with my grannies recipe then which, for FKB's benefit is:
300 ml milk
2tsp vanilla essence
Use a big, heavy pan. Mixture boils very high.
Bring milk slowly to the boil. Add sugar and butter. Cook slowly, stirring, until butter is melted and sugar is definitely all dissolved - check by lifting out spoon and seeing if it has sugar on the back.
Bring to boil, cover and boil for 2 mins.
Uncover and boil steadly, stirring occasionally for 10-15 mins (so my gran says, mine takes more like 20-25) until soft ball stage (small bit of fudge in cold water forms a ball between finger and thumb).
Remove from heat, stir in vanilla. Leave 5 mins to cool.
Beat fudge like crazy with a wooden spoon until begins to lose gloss and is thicker.
Pour into buttered tin (mine is 8 inches square). Mark into squares when cool. Cut with sharp knife when firm and set.
Recipe says store in a tin. I say put your feet up, put a good movie on and scoff the lot. That Friday feeling...
Like the sound of that how to freeze book. Does it say how to freeze cheese NAB3?
Will report back on freezing experiment whenever I can make some and NOT scoff it all in a oner.
Most cheeses freeze well. Hard cheeses such as cheddar, are best grated first as they can go crumbly on thawing, but they can be frozen in blocks of no more than 225g/8oz. Soft cheeses, such as Brie, blue cheeses and fresh, soft cheeses, such as cream cheese, can all be frozen in cut pieces or in their cartons.
Off for dinner now but will post more info later.
Cheese to be frozen should be just ripe. It should give slightly when pressed, have a clean smell and a white, bloomed rind. Avoid any that feel too soft, are going brown or have a smell of ammonia.
If bought ready-packaged, leave it in its wrapping. If opened, wrap tightly in clingfilm. PLace the wrapped cheese in a polythene bag. Remove the air. Seal, label and freeze.
Storage time - 6 months (3 if very ripe.)
To thaw and serve
Thaw in the fridge over night to prevent it from going too runny. Bring to room temperature just before serving.
Thank you! I will try to resist the urge to just use you as my encyclopedia of freezing and plague you with questions. Or just buy the book I suppose. Looking again at the fudge instructions I think I might try freezing in a big block and cutting after it's thawed... The chances of any of it making it to the freezer if I have to cling film every little square are zero.
how long until it's set?
i.e. will I be eating this tonight? tomorrow? next week?
I made mine at about 3 pm (I mean poured it out then) and started eating it at about 4.30. All gone by 11.15
Hopefully you're already tucking in...
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