Quick Creamy Fudge Food

CREAMY VANILLA FUDGE

Steps:

• Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
• Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
• Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
• Remove the pan from the heat and stir in the vanilla extract.
• Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
• Mark the fudge into 36 squares with a sharp knife and leave to cool completely.

VANILLA FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

CLASSIC FUDGE

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.

CREAMY CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

CRUMBLY FUDGE

Steps:

• Line a 20cm square brownie tin with baking parchment. Put the butter, sugar, condensed milk and whole milk into a pan and heat gently for a few minutes until the butter is fully melted.
• Turn the heat up and simmer for 20-30 mins, stirring regularly to prevent the mixture sticking to the bottom of the pan, until thick and darker in colour.
• Remove from the heat and use an electric whisk to beat the mixture for 5 mins. Stir in the vanilla, then tip the mixture into the prepared tin. Level the top and leave to cool completely before cutting into small squares.