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Fudge

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default Fudge

Post by Guest on 26th March 2010, 4:27 pm

I've made fudge a few times now and am happy I can do it. Most important ingredient is the sugar thermometer (and a tall thick bottomed sauce pan - I use the Aga Stockpot)

I'm making some for friends and family for Easter. I'm looking to make 2 batches and half each batch so I can make 4 different flavours.

Any ideas for flavours? Vegetarian - Billy before you get too carried away!!

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Post by polgara on 26th March 2010, 5:43 pm

That must be choccy, rum & raisin, whiskey & coffee & vanilla
Pol

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Post by Guest on 26th March 2010, 6:38 pm

Whisky and coffee mmm as Wood Troll says two drugs of choice! That an interesting idea. Chocolate is a definate.

Any others out there?

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Post by Wilhelm Von Rhomboid on 26th March 2010, 6:44 pm

TBH I always find flavoured fudges a little too cloying after the first taste. Fudge flavoured fudge is my favourite - perhaps a touch of vanilla.
I have had Calvados fudge which was interesting though.

Black pudding fudge... now there's an idea...

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Post by Guest on 26th March 2010, 6:48 pm

I add golden syrup to my straight vanilla fudge...the boys like it. Calvados could work as it is strong flavoured.

I think black pudding would definately make if too cloying....

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Post by Jaded Green on 26th March 2010, 10:06 pm

I'm with Billy here (no NOT black pudding fudge)

I love the creamy buttery taste of plain fudge
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Post by Hairyloon on 26th March 2010, 10:52 pm

Chocolate and ginger (& just a hint of paraffin Wink).
I don't think black pudding would work. Bacon maybe.
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Post by Compostwoman on 26th March 2010, 11:13 pm

Can vouch for how good the Hairyloons fudge making skills are.....

and yes, just a hint of paraffin......

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Post by Hairyloon on 27th March 2010, 12:07 am

Compostwoman wrote:Can vouch for how good the Hairyloons fudge making skills are.....
Actually, I think that batch was a bit runny. Still, not too bad in the circumstances.
and yes, just a hint of paraffin......
Or a hefty dollop if you've got worms. Wink
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Post by Guest on 27th March 2010, 4:01 pm

Hi Hairy - sounds good - do you use ground ginger? and how much to a kilo of sugar of ginger (I think I'll skip the paraffin!)

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Post by Hairyloon on 27th March 2010, 4:08 pm

Zoe wrote:Hi Hairy - sounds good - do you use ground ginger? and how much to a kilo of sugar of ginger
I use crystalised ginger chopped up fairly fine... and use enough. More or less anyway.
Measured quantities? Who does she think I am?
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Post by polgara on 27th March 2010, 4:16 pm

Come on Hairy, you know you have the recipe somewhere.
As for the ginger Zoe, I think he means to taste, & knowing Hairy it is probably fire

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] Enjoy every second of your life, because time races by so much quicker than you think...

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Post by danksshady on 27th March 2010, 5:10 pm

vanilla fudge is my fave
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Post by Hairyloon on 27th March 2010, 6:08 pm

polgara wrote:Come on Hairy, you know you have the recipe somewhere.
I'm sure I've already posted on this board at least once. Just add ginger towards the end.
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