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Fudge

Posted on: February 1, 2016     |     0 comments

Fudge

Makes 1 Very Large Tray

2 pints milk

1 pint cream

3lb unsalted butter

 

Bring to a gentle boil in a heavy based pot.

Add

6lb caster sugar

3 tins condensed milk

 

Bring to the boil again and stir regularly so it doesn’t catch the bottom of the pot. When the mix gets to 100 degrees, keep stirring occasionally, but do not scrape the bottom of the pot as it will scorch. Heat to 118 degrees. Pour into a mixer and beat on a low speed. Line a large tray with greaseproof paper, the tray must have sides to it.

For Plain Fudge add 550g Milk Chocolate drops, beat until the mix starts setting around the side of the bowl.

For White Chocolate Fudge, add 800g White Chocolate, beat until the mix starts setting around the side of the bowl.

For Salted Caramel Fudge, add 800g White Chocolate, 20g Finely Ground Sea Salt and 250g Salted Caramel,beat until the mix starts setting around the side of the bowl.

For Coconut Fudge add 500g Milk Chocolate and 200g Dessicated Coconut, beat until the mix starts setting around the side of the bowl.

For Strawberry & Cream Fudge add 700g White Chocolate, beat until the mix starts setting around the side of the bowl. Pour half the mix into the tray. To the half remaining in the bowl, add 1500ml Strawberry Monin syrup, a small amount of gel-based red food colouring and another 400g White Chocolate and beat in, then pour on top of the white layer.

Set in the fridge.

All fudges can take up to 24 hours to set properly.

Cut to size and store in fridge until needed. Keeps for up to one week.

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