I am on a mission to make the best fudge ever

[hugoagogo]

I finish 4 years of studies this month and untll I get a new job with more hours I will have time on my hands.

DH's suggestion, which I approve of, is to perfect the art of making fudge.

Please tell me everything I need to know, I tried once and it went all gritty and horrible.

I use
a large heavy bottomed pan (like a jam pan)
a sugar thermometer
1 can of evap
1 pack of butter
2lb bag of sugar

& far more time than is humanly possible

But I don't make it any more as I can't have any dairy

It is a fine aim

Make sure the sugar has melted before you start boiling the mixture. I quite like sea salt flavour and a grainy texture like tablet rather than a soft fudge.

www.cornishseasalt.co.uk/recipes/cakes-and-desserts/salted-fudge/

I was going to recommend the Cornish sea salt recipe but I see BlackJack has beaten me to it
I have a thermometer spoon from Lakeland that I use for fudge making. It takes all of the guess work out of it.

I use a thermometer too....soft ball test apparently works but it's a bit more risky.

That recipe looks brilliant-we love tablet (dh is scottish) and I am a salt fiend.

Keep the tips coming, I will be trying stuff out next week some time when I sub this stupid essay.

Definitely invest in a sugar thermometer and a large pan with a thick bottom! Prevents scorching and means you get the perfect set every time without faffing about too much.

I personally make Bailey's & White Chocolate fudge as standard gift recipe - no complaints so far!

I have just pretty Much finished a bag of mixed home made fudge that I got on Saturday.
My favourite one was the chocolate orange but it was all delicious! My friends boyfriend makes it and sells it as a hobby and for extra money. It's so more-ish I'm going to have to go and get another piece now!

Get yourself the Time Life book on confectionery. It's out of print, but Amazon or any other second hand shop should have copies.

The temperature at which you beat the fudge before pouring into the tin is quite critical, and this book explains it. It will affect whether the fudge is gritty - larger sugar crystals from memory, or creamy in texture - smaller crystals.

Have posted on previous threads and given the details.

It's years since I made fudge, I think I'll have to dig my thermometer out again.