Chocolate Fudge

[johnro]

the link to the UK site is no longer working, scroll down for the recipe

After much research as to my confusion and perhaps offending those who have always believed that fudge is either chocolate or as is the British/Scottish tradition without chocolate I have solved the conundrum - apparently fudge is an American invention and the first fudge was chocolate free. However, the word fudge has become synonymous with chocolate and even more specific, extra chocolatiness like fudge brownies and chocolate fudge cakes. UK members do not associate fudge with chocolate - but similar to the above tablet fudge minus my addition of cocoa.  Thanks to Denise and Kim for making me aware of this recipe - below is the chocolate fudge from TMX UK site - I did include 1/8 teasp cream of tartar to ensure that the sugar did not crystalise, also included the butter from the beginning and left hot mixture in the jug the whole time, beating when the intense heat reduced slightly - will make another batch taking careful note of the extra time etc. The fudge is very smooth and not at all grainy - that is almost visible if the tablet fudge and this recipe pics are compared!!! Have I confused you all now!!!!!

                 

Chookie we need your DH to be the official reviewer of these recipes   

[judydawn]

Thanks Robyn, now which one is the best in your opinion please.

[johnro]

Really depends on personal taste, today's version was not at all grainy and not as intensely sweet which I very much like. Although the next batch I am going to cut the cocoa to 50g I use homebrand cocoa which I find very intense. I should do some 'market research with staff at school (make both types and get opinions) or as I suggested Chookie's DH could do the taste testing.   

[judydawn]

Robyn, I made this yesterday but should have waited for your version to appear as I find following the UK recipe rather confusing. I just cooked it for the time stated and did what you said but then at the end, after it had cooled slightly, I just beat it for 1 minute.  DH then came out to the family room to watch the news so I turned it off.  I wasn't sure how long to beat it for anyway so I was running blind by that stage.  This morning it is too grainy for my liking and not that firm either.  Is there anything I can do to salvage it and make it nice and smooth like your Cookies & Cream fudge or will I toss it and start again?

[achookwoman]

Johnro,  you really are a very evil woman.  DH would be delighted to test.  However it will not be a comparison as he has eaten the whole batch that I made from your recipe for the chocolate Tablet.

[johnro]

PM ed a possible rescue package Judy xx

[johnro]

Chocolate Fudge - this fudge does not need to be kept in the refrigerator.
Thanks to UK thermomix for the original recipe

600 g granulated sugar
40g cocoa powder - I used homebrand cocoa and the amount could be cut down to as low as 30g
1/8 tsp salt + 1/8 teasp C of T (prevents the crystallisation of the sugar)
330 g milk
60 g butter
1 tsp vanilla

1.   Cook sugar, cocoa, salt, cream of tartar, milk + butter 30 mins/Varoma Temperature/Speed 3/Measuring Cup OFF however I needed to cook for a further 20mins (2 x 10mins) until it reaches soft ball stage. During this cooking stage, it may start to spit – place steamer basket on lid to prevent spitting out (or use folded piece of paper towel; once the spits stop, remove the paper towel).
2.   Cook until soft ball stage is reached (112⁰C if using a candy thermometer) - a soft ball is formed when a small piece is dropped from the end of a spoon into cold water (using fingers to roll into a soft ball while in water) or check with a confectionery thermometer avoiding the blade unit and sides of the TM bowl.
3.   Take lid from TMX to allow steam to escape, and add vanilla beat evenly at Speed 6 to 8  - this took 3 mins until the fudge thickens and turns less glossy. Tip out into a buttered 20 cm square pan and spread out evenly. Cool completely then cut into squares. Keeps well in an airtight container.

TIPS - This recipe is great - fudge does not set if temperature is not taken to soft ball and/or the mixture is not beaten enough - if you look at the mixture before beating it is quite glossy and thin whereas beating thickens it and it begins to lose the gloss, hopefully the pics will show this.

[johnro]

I wish I could have included you all in the following Ode to the chocolate fudge , but did it very quickly between watching fudge, altering a recipe and pm ing Judy.

Christmas when the fudge is made

With thanks to CHRISTMAS WHERE THE GUM TREES GROW - Val Donlon / Lesley Sabogal –  Oz members will recognize this favouite

Christmas where the gum trees grow
There is no frost and there is no snow
Christmas in Australia's hot
Cold and frosty is what it’s not
When the sound of the thermie is often here
Christmas time is near

From England came this chocolate fudge
They even said it might need a nudge
But here down under for success with it
Judy said it needs watching a bit

Christmas where the gum trees grow
There is no frost and there is no snow
Christmas in Australia's hot
Cold and frosty is what its not
When the sound of the thermie is often here
Christmas time is near

Johnro finds it easy as pie
And wants you all to have a try
But first be sure to read the tweaks
All will be pleased with results for weeks

Christmas where the gum trees grow
There is no frost and there is no snow
Christmas in Australia's hot
Cold and frosty is what its not
When the sound of the thermie is often here
Christmas time is near

To visit Chookie would be great
And taste her cooking piled on the plate
Julie would be needed for the shot
But poor Frozzie can’t be with this lot

Christmas where thermie does churn
There is some fudge but it did not burn
Christmas in Australia's hot
Family and friends is what we’ve got
When the sound of the thermie is often here
Christmas time is near



Cheers to all xx

[judydawn]

How special it is to be mentioned in the poem Robyn, thank you.

Re the milk in the fudge, is that any sort of milk or does it have to be full cream?
It may be handy to point out that the fudge does not get kept in the fridge (I for one didn't know that).

[johnro]

Re the milk in the fudge, is that any sort of milk or does it have to be full cream?

I have used skim, reduced fat and today I used DH's lactose free!!!!   

[judydawn]

Good to know anything goes then Robyn, thanks for that.

[jeninwa]

Thanks Johnro (fudge queen) for this recipe I just made it and it tasted delicious, waiting for it to cool.
It was setting as I was tipping it out into the pan, it doesn't look very thick. I used a 20cm sq pan. Test batch before I make it for xmas presents. How far in advance do you think it could be made? Will need to find a hiding place from DH and me. Maybe at my friends house

[judydawn]

Then she would eat it Jen 

[cookie1]

Robyn I love the poem. I plan to make some fudge for Christmas but will do it a little closer to the date so that I don't eat it.

[johnro]

Jen I have made fudge up to 3 weeks prior to it being used - Judy seems to have the most willpower when it comes to actually storing fudge and it not being demolished by the cupboard gremlins!!!!    

Further thought Jen, the humidity makes a difference with the amount of time that any confectionery takes to reach soft ball and then the amount of beating time - you would not have the humidity for which Rocky is famous so you could perhaps reduce either one of the above and you would not encounter the setting before you had finished pouring.