I've been trying to make english crumbly fudge similar to what Burnt Sugar Co sells. Mine always turns out perfectly creamy, never crumbly. I've used two different english recipes and both times it came out creamy. Are our american ingredients that significantly different or is there a technique I'm just not getting? Can anybody offer some advice or another recipe?
Hi Justine, thanks so much for replying! Your figgy pudding fudge is my absolute favorite. I wish I could buy it over here. It's the best!
Here is the link for the recipe I used. My fudge was creamy white, completely different from the picture.
Demerara is a good idea. I have some of that. I did use a heavy cream from a local dairy so it must have been the butter or the sugar. I'll get some plugra for next time.
The recipe was vague on beating time so I just beat it until it lost its gloss. I had to use the kitchenaid and prob beat it for 5 minutes at med-high. I'll find the link for the recipe and post it later this evening.
For the first recipe I used regular granulated sugar and in the second recipe I used Baker's Sugar, the ultrafine kind. I cooked both to soft ball stage. I don't typically use thermometers. The fudge I made was actually quite nice but it wasn't what I wanted. So, I'm not really complaining but I am puzzled about how to achieve a different product.
I haven't made these yet (they're on the menu for this weekend) but I'm leery of the sugar. It surely seems like a lot and I think I might cut back to 3T or less.
Oh, I love those little malted chocolate robin's eggs! They're little and cute and just full of malty chocolate goodness.
Hi Justine, thanks so much for replying! Your figgy pudding fudge is my absolute favorite. I wish I could buy it over here. It's the best!
Hi there! We're Burnt Sugar and chuffed to see you guys talking about our fudge all those miles away! The 'secret' to English style fudge is the temperature and the beating. Make sure you cook the ingredients up to 120C (not sure what that is in Farenheit - sorry), and once the fudge mixture reaches this temp - immediately pour into a bowl and leave to cool for 5 mins. Then get a wooden spoon and beat like billy-o! (well, until the fudge starts to thicken - approx. 5 mins). This is what gives the fudge it's crumbly, melt-in-the-mouth texture. Pour in to trays - leave another 10 mins - score with a knife - and break into chunks when cool. Yum! (or...just buy Burnt Sugar fudge ready made - it's much easier! Ha ha!)
Sweetest wishes,
Justine
Founder
Burnt Sugar www.burntsugar.co.uk
There are several ways of making it, but one of the key techniques seems to be beating it until it starts to crystallize, or your hand falls off. I guess using the kitchenaid would be a good idea but careful in case it dies! One of the epicurious recipes adds some confectioners sugar at the end which helps...
If the fudge is white, you havent boiled it long enough to get the nice caramelization.
Here is the link for the recipe I used. My fudge was creamy white, completely different from the picture.
Demerara is a good idea. I have some of that. I did use a heavy cream from a local dairy so it must have been the butter or the sugar. I'll get some plugra for next time.
The recipe was vague on beating time so I just beat it until it lost its gloss. I had to use the kitchenaid and prob beat it for 5 minutes at med-high. I'll find the link for the recipe and post it later this evening.
Also having looked at the recipe now the butter is an issue. Euro butter is higher in fat. You may want to try Plugra. See if thats the thing. Apples to Apples.
Demerara sugar always has great results for me.
Also using either extra butter or finding fresh heavy cream with more butterfat than the store brands seems to help also.
I have even used some cream and some condensed milk (with less sugar if using) to make it thicker and easier to beat.
How long do you beat your after cooking to soft ball? My recipe says 10 minutes til it starts to get grainy.
Also using a quite low heat to get it to soft ball stage.
Have not made this in ages...now I have to! I have been spoiled living in the same state as Mackinac Island. :)
I made these and loved them.I have been looking for a recipe for "Corn Muffins"They have just the right amount of sugar,I also made these but I added some chopped jalapeno,some grated cheddar cheese and only used 3 Tablespoons of sugar.Thanks for a wonderful corn muffin.jackie14
ham and pineapple baisted with beer
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