Recipe Review - Fudge - Travelling with Thermomix

[cecilia]

This is still setting and I'm impatient to try it.

It appeared in the British chapter of TwT and was a simple concoction, a good deal cheaper than the Chocolate Walnut Fudge I generally make (from Devil of a Cookbook).

I didn't really think the recipe guided you to mill such a large amount if sugar for sufficient time so I lengthened processing time but once fudge was cooked and I poured it into pan, I was disappointed with crystals of sugar still visible.

Then I realized I had missed the last step requiring a last whizz up before pouring.  So I don't blame the recipe entirely - I have to learn to concentrate and not get ahead of myself.

Look forward to tasting and judging later.


PS  Still setting.  Maybe it's the weather.  I tried some in a spoon and it's very grainy, as I feared.  Patience, patience.  colour looks good.

Two days later - admitting defeat.  Not set.  Just tastes like buttery sugar.  Fudge Icing coming up.  Might go nicely on a buttercake.

[asha_76]

I made this for my daughter's kinder concert supper and it worked beautifully.  There wasn't one piece left at the end which is always a good sign!

I just made it in my 20cm square pan and buttered it.  I didn't bother about lining it with the baking paper.  

I found it sets very hard very quickly and doesn't need to go in the fridge at all.  

I'd recommend definitely only cutting it into the small pieces that the recipe suggests as it is very sweet and rich...you wouldn't want too much at a time.  It tastes like a soft type of toffee.

[goldfish]

Thanks asha76 . . I'll give this one a go, too . . .

[cookie1]

Another fudge to try, thanks.

[trudy]

Thanks for the review