There are versions of fudge recipes from so many places on the planet..did you realise?
Essentially 'fudge' is a candy or sweet, made using milk, butter, sugar and flavourings that are cooked to soft ball stage and then beaten to aerate and increase volume as well as create a creamy texture....UNLESS, you are making Scottish Tablet in which case you are not beating it, but rather waiting for it to crystallise resulting in a very different, gritty texture which I normally associate with bad fudge but the Scots love it. There is penuche, (fudge made with brown sugar) from the USA plus every other flavour they have invented over the years, Burfi or Barfi from India, South African fudge is different again in that you make a sugar syrup first then add the milk and everything else, it has way less butter in that recipe and also has a sort of slightly gritty texture.
Chocolate fudge to be honest is not authentically fudge, but hey, no one is arguing about the name as they down another piece. You try eating just one piece...dare you!
Try some of these other fudge recipes!
Cashew, Coconut Salted Caramel Fudge
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- 400 Grams chocolate cut in pieces BUY
- 1 x 395 Gram tin of condensed milk
- 2 Teaspoons vanilla extract BUY
- 120 Grams toasted nuts of choice
Place chocolate and milk into Thermomix bowl.
Cook for 20 min/100°C/speed 3. Scrape down sides of bowl if necessary.
Add vanilla essence and blend for 2 min/speed 8.
Add nuts and stir through for 5 sec/Reverse/speed 4.
Tip into lined 18cm square pan. Make sure the lining comes up higher than the edge of the pan for easy removal.
Refrigerate until set. This will probably take around 24 hours. Slice into squares with hot knife.
That's all the recipes!
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