British Fudge Food

BRITISH "FUDGE"

British

Make and share this British "fudge" recipe from Food.com.

Provided by KelBel

Categories Candy

Time 23m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces digestive biscuits or 8 ounces whole wheat biscuits, crushed
1 (14 ounce) can sweetened condensed milk
1 cup butter
3/4 cup sugar
2 tablespoons corn syrup
1 cup chocolate chips, melted

Steps:

Melt butter in saucepan.
Add sugar, syrup and condensed milk.
Bring to a boil and simmer for 8 minutes.
Beat until thick, about 1 minute.
Add crushed biscuits.
Spread in 8x8 square pan and cool for 10 minutes.
Cover with melted chocolate.

Nutrition Facts : Calories 312.2, Fat 17.6, SaturatedFat 10.7, Cholesterol 38.9, Sodium 210.1, Carbohydrate 38.1, Fiber 0.6, Sugar 29.2, Protein 3.4

ST. JOHN'S HONEY FUDGE FROM THE ISLE OF MAN

St. John's Honey Fudge from the Isle of Man image

This recipe was posted for the British Isles Culinary Cruise 2009. It comes from the Isle of man Community Website: www.iofm.net. It is traditionally made and sold at the Tynwald Fair, which is the oldest surviving fair on the Isle of Man. It is still held at the village of St. John's every 5th July. The chocolate probably came into the recipe because smugglers along the coast introduced exotic foods and spices. This fudge has a smooth, chocolatey flavor with a hint of honey.

Provided by bakedapple42

Categories Candy

Time 25m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 6

Ingredients

2 cups sugar
2 ounces chocolate
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup honey
2 tablespoons butter

Steps:

Boil the sugar, chocolate, salt and milk for five minutes, stirring constantly.
Add the honey, keep stirring, and cook to a soft-ball stage (230 - 240 deg. F).
Remove from heat and stir in the butter.
Let stand about 5 minutes, then beat until smooth & creamy and pour into an 8" square buttered pan.
Cut when firm.

CLASSIC FUDGE

Classic fudge image

Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends

Provided by Katy Gilhooly

Time 50m

Yield Cuts into 30 squares

Number Of Ingredients 5

Ingredients

125g salted butter, plus extra for the tin
397g can condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

Steps:

Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein

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