Dan Hughes
Assistant Cook
- Joined
- Oct 16, 2007
- Messages
- 1
Hi there
I'm just starting to experiment with fudge-making. First batch I made was a little too sugary (I think it wasn't brought to a high enough temp) so I bought myself a confectionaer's thermometer and had a go at chocolate fudge to the following recipe:
1/2 pint milk
800g granulated sugar
100g butter
2 teaspoons vanilla essence
100g plain chocolate
Can it be rescued - i.e. re-melted with anything added to bring it back???
If not it'll be nice sprinkled on Ice Cream so all is not lost!!!
Many thanks for any suggestions
Dan
I'm just starting to experiment with fudge-making. First batch I made was a little too sugary (I think it wasn't brought to a high enough temp) so I bought myself a confectionaer's thermometer and had a go at chocolate fudge to the following recipe:
1/2 pint milk
800g granulated sugar
100g butter
2 teaspoons vanilla essence
100g plain chocolate
- Melt choclate in milk
- Bring slowly to boil
- Add sugar and butter stirring until dissolved
- Bing to boil, cover 2 mins
- Uncover, boiling steadily until 240 degrees F reached continue to boil for 10-15 mins
- Remove from heat, stir in vanilla, leave to cool 5 mins
- Beat until loses its gloss and is thick and creamy
Can it be rescued - i.e. re-melted with anything added to bring it back???
If not it'll be nice sprinkled on Ice Cream so all is not lost!!!
Many thanks for any suggestions
Dan