Fudge

Mmm fudge, does it get more decadent? I have two fudge recipes to share with you today, and to be honest, I have only ever made two batches of fudge, one of each of these recipes.

The fudge recipe that I tried out last night, I am not totally satisfied with, it'll need a bit of tweeking, and when it gets their, I'll share ;o) It is quite nice though, so worth trying out if you feel like treating yourself. I found this recipe within the The Pink Whisk's Christmas pudding fudge recipe, and used chocolate instead of Christmas pudding. If you would like to try out the Christmas pudding fudge, give it a quick google search, or I will post the link later on, The Pink Whisk website seems to be down at the moment.

Ingredients

175g Chocolate

400ml Condensed milk

150 ml Milk

450g Sugar (brown or white)

• Put everything in a pot and heat, stir constantly.
• Increase the heat when everything is melted and stir constantly. Do this for about 10 to 15 minutes, the mixture will bubble a lot.
• If you have a sugar themometer (which I don't), when the mixture reaches 116 C remove from heat. I stirred constantly and when the mixture looked thicker with smaller bubbles looking fudgey as I stirred, I removed it from the heat. (Sorry about the ambiguity, I will better document next time, unless it turns out badly) I'll add some photos soon.
• Beat the mixture well until thick, for a good ten minutes. (I didn't do this, my fudge turned out moist, a bit soft but a very enjoyable texture, it had the grainy texture i was looking for, in contrast to the very smooth texture of the first fudge recipe.)

The following recipe has a smooth caramel kind of texture.

Ingredients

500g Rollo chocolate, or Caramello (milk chocolate with gooey caramel centre)
75g Butter
400ml Condensed milk
1 tsp Vanilla essence

• Melt chocolate, butter and condensed milk on a very low heat. Don't let it boil.
• Add vanilla essence and mix everything well.
• Line a tray with baking paper and pour the mix in. Refrigerate until cool.
• Slice it up and eat it cold.
• To make it fun you can add nuts, M&Ms or what ever else at the same time as the vanilla essence.

If you don't have a tray to let the fudge set in, I actually used a normal plate for the first recipe, and two of my square bowls for the second recipe. Fudge should keep for about three weeks in an airtight container. I hope that you'll enjoy snacking and sharing!