Old-Fashioned Fudge ~ These Melt-in-the-Mouth, buttery Old-Fashioned Fudge shaped and decorated as Gingerbread Men is the perfect edible gift to just about any Fudge/Candy lover ! No thermometer needed !
Hello, With A Blast readers ! Cheri here and today I am sharing an easy foolproof recipe for Old-Fashioned Fudge with you. I make these delights just about every weekend when I am spending time with my family at home – yep, I am Linda’s daughter, pleased to meet you !
My Mom makes delicious goodies and treat us all the time with sweet and savory dishes, but (sshhh, don’t tell her I told you), she can not make old-fashioned Fudge….
I never told her my secret recipe, which is of course not a secret ! Two of us together, never work in the kitchen, that’s been established years ago, therefore, she had never seen me making the Fudge.
Which means she has never noticed my cellphone open on a certain recipe site the first couple of times. Yes, you guessed it – I use a recipe from one of my favorite food authors, Nigella and know the recipe by heart after making it dozens of times to date, with a small adaption or two.
The Fudge always, but always comes out perfectly and has that amazing melt-in-the-mouth, buttery taste and ultra fine-sugar texture.
Mom wanted to make these into a festive treat to hand out to friends and neighbors, and she was set on making old-fashioned Fudge. Right, two weeks later and a couple of flops (which she actually let me in on!) she, finally asked me to whip up a batch.
Here we are – Nigella’s Recipe, slightly adjusted, which I made up to the chilling point and then handed the baking sheet of Fudge over to Mom – she used a cookie cutter, decorated and packaged the Fudge herself.
- 1 cup Butter softened
- 1 can (397g) Sweetened Condensed Milk
- 1/2 cup Milk + an extra 3 Tablespoons Milk
- 2 TB Golden Syrup (can be substituted with corn syrup or honey)
- 3 1/2 cups White Sugar
- 2 t Vanilla Essence
- White Sprinkling Pearls for the eyes, push in gently
- Christmas Tree Sprinkles for the nose
- Bright colored Chocolate Buttons see note below
Line a baking sheet with baking paper and keep a small cup with ice-cold Water handy
Place all ingredients, except the Vanilla, in a deep saucepan over high heat, stirring continuously (NEVER stop stirring) – bring to boiling point, lower heat to simmer
Simmer, whilst stirring ALL the time, scraping sides as well regularly for 20 minutes until golden brown – drop a little of the mixture into the cup of cold water
The Fudge is ready when the drop immediately sets to the soft ball stage – remove from the stove, stir in the Vanilla and transfer to the prepared baking sheet
Let cool in the pan for a bit, then place in the refrigerator until set. (Tip: cut into squares or other shapes after 30 minutes of chilling – return to the refrigerator to fully set and only then remove the pieces)
Bright colored Chocolate Buttons (stick the Buttons and Christmas Sprinkles to the Fudge, using a drop of melted Chocolate)
Adapted by Cheri from this recipe HERE