FUDGE MAKERS - where do I get.....

[Lucycat]

dried cranberries for eidsvold's white choc fudge?

I've tried Tesco's, Sainsbury's and Asda - no luck, the girl in Asda looked at me as though I'd asked for Reindeer droppings!

and what is the difference between evaporated milk and condensed milk?

I've made it anyway but the cranberries will bulk it out a bit for dd's teacher's!

I've just made mine with the help of DD -can't wait til it sets now!

Only problem is, will it last long enough to be wrapped nicely and given to DD's teacher and classroom assistant or will it get eaten before then?

I did use (expensive) sweetened condensed milk, but it must be that I didn't cook it for long enough - glad it was a trial run.

ok I'll give it another go tomorrow! thanks for your advice

off to the footy this afternoon!

Ok so I scraped it off the lining paper, chucked it in the microwave and nuked it, stirred in some marshmallows and it does seem to be setting already in the fridge!!

Does this mean it will be hard as nails by tomorrow?

I made fudge for the first time the other day and it was an extraordinary success! I keep opening the fridge to poke it and just marvel at it.

I did hold my nerve, however, and ensured it boiled for long enough to reach that "soft ball" stage then I beat it and beat it til my arms ached and it went all lovely and thick and fudge like.

Today I bought more ingredients plus some very fancy cellophane & ribbon and am going to make some little bags up for friends .

at your success peanut!

I am hoping that my second attempt will be better!

Can you share your recipe pretty please?

nigella says that (in the absence of thermometers) have a bowl of iced water next to your saucepan. When the fudge starts to go gloopy and slightly grainy, get a little blob and drop iin iced water - if it sets and firms up into a squidgy but solid lump it is ready, if still too sloppy, carry on cooking. her recipe has condensed milk in too.
Another nice one is to add a little cointreau and thinly (v thinly) sliced orange peel tiny bits. Yummy

On way to guarantee no fudge sticking is to dip into milk choc until covered and leave to set on grease proof paper. Then dribble white choc in pretty lines over it. The choc when hard stops sticking fudge and looks (and tastes) pretty good!

The dds and I made fudge yeaterday for teacher gifts. We used Carnation Caramel and it is delicious!

Our tesco do dried cranberries and cherries in the wholefood and nuts section, which id bear the fresh fruits. V confusing, as I looked all over the raisny bit by the cooking section.

katef i'm making my fudge this week will remember to buy that instead of ordinary condensed milk.

I'm sure you'll be impressed corrina.
Lucycat - could you post your peppermint cream recipe please? I'd like to try them with the dds.

They were really easy, my problem was that I didn't use enough icing sugar to make a really stiff paste!

Peppermint creams

White from one large egg or two small eggs
8 oz icing sugar
Peppermint essence or peppermint oil
green food colouring - just a drop or two!

Method:
Beat the egg white in a bowl with a fork, until fluffy and sieve in 6 oz of icing sugar
Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of the peppermint.

Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy. Cover a plate with non-stick parchment or greaseproof paper and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin.

Have fun!

Oooh thanks Lucycat - off to add icing sugar to my Tesco shop!

lucycat- didn't want you to think i'm ignoring you but literally just dashing on and dashing off. promise to post again tomorrow with the recipe. it's dead easy

ooh thanks, I'm going to attempt it tomorrow - I've just been trawling the shops for mincemeat (yes I know I should make my own!!) and Tesco's had none left - it's a huge Tesco extra too! madness, good job we've got a Netto on the way home

another busy day in the kitchen!

okay lucycat here we go - i got this recipe from Nestle's site:

grease and then greaseproof paper the bottom of a 7in square tin (i just used an oblong non-stick roasting tin for my first attempt and it was fine)

in a large non-stick saucepan melt the following:

4oz butter
1lb demerara sugar
5floz milk
1 can condensed milk.

Keep this on a low heat until all the sugar granules have completely melted, then bring to the boil and simmer gently until it reaches soft ball stage (around 10-15mins) when you drop some in a cup of cold water and it forms a quishy but firm ball.

Remove from the heat and then beat it until it gets thicker and thicker and more grainy in texture (probably another 10-15mins). This will give you plain fudge.

You can add at the beating stage:

**Few drops vanilla essence OR
** 4oz raisins and 2or3 tbsp rum (very tasty)OR
**175g melted dark chocolate (just right, not too chocolatey I found - I did it in microwave on low for a few mins)

It should be clinging to your spoon and away from the sides of your pan and be very thick.

Pour into your tin and leave to cool then put in fridge to set properly. Voila: stand back and admire.

I bought some fancy cellophane and gold coloured crepe paper and made gorgeous little gift bags up that I'm feeling immensely proud of

Many thanks peanut, you're a star!!

Looks like I'll have arm muscles like Romanian shotputter by the time it's done!

I'll try it tomorrow and post to let you know how it goes!!