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Fudge
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Winner of the Taste Awards 2007, Helen Eastwood shares the recipe for her award-winning fudge
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2. Pour into a mixing bowl and leave for 5 minutes to cool slightly. Whisk until the sugar crystallizes turning the mixture from toffee to fudge. It will look matt and a little grainy.
3. Spoon into a baking tray lined with greaseproof paper to cool and set. Cut into cubes after about an hour and put on a cooling rack to cool completely.
Method
1. Put all the ingredients in a saucepan and boil on a high heat for 15-20 minutes, stirring constantly, until it reaches 115C on a sugar thermometer.2. Pour into a mixing bowl and leave for 5 minutes to cool slightly. Whisk until the sugar crystallizes turning the mixture from toffee to fudge. It will look matt and a little grainy.
3. Spoon into a baking tray lined with greaseproof paper to cool and set. Cut into cubes after about an hour and put on a cooling rack to cool completely.
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View all comments (11)please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.
please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.
please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.
I've made this successfully with sheeps milk and it tasted absolutely amazing!
I've made this successfully with sheeps milk and it tasted absolutely amazing!
does this also work with margerine? i am slightly intolerant to dairy.
does this also work with margerine? i am slightly intolerant to dairy.
i followed the recipe, to the exact, but for some reason it wont set properly, can anyone tell me what i may be doing wrong? many thanx
how much does it serve
fantastic :) the best fudge i have ever tasted, just like your mum
this has never let me down yet. a fantastic recipe and will be given a lot this xmas as gifts!!