Coffee chocomalate fudge
- Thread starter mrs quoad
- Start date
Vintage Paw
dead stare and computer glare
Old fudge thread is old.
I'm gonna have to make some of this later this week. I'm not expecting guests. So I shall consume it all myself. And die. In happiness.
I'm gonna have to make some of this later this week. I'm not expecting guests. So I shall consume it all myself. And die. In happiness.
Omitted coffee beans, hoping the fresh espresso will suffice. I used 600ml double cream
Ohhh, should've mentioned earlier, the only difficulties with using fresh espresso / coffee is that it's far harder to get it to set. And / or to reach the right boiling point for the sugar. I had one real catastrophe, using fresh shots. I can't remember for the life of me what happened, though... I'll be interested in hearing how yours went, mango
I dont' like coffee but I do have some cream in the fridge that needs using
mrsq - do you have your other recipes?
Which other recipes, aqua?
I think pretty much everything I did was based on this kinda theme. The core recipe was the fear insanity chocolate fudge recipe (googling 'fear insanity fudge' should get it), and most of the rest was based around that
I did a couple without the chocolate; they were often... towards the caramel end of the fudge spectrum. Moister. I think the chocolate adds in an element of... noit quite dryness... but late-stage sugar, or a late-stage addition that helps it set in a 'drier' or 'crumblier' kinda way.
spliff
New Member
Really? I thought anything older than a day was stale to you . ..
Vintage Paw
dead stare and computer glare
I have just sent averyps out to buy fudgey ingredients. Shall make a no-coffee variety. How long does this stuff keep in the fridge? Cuz, you know, it's just me and him over christmas and he's got his fussy lactose intolerance thing, and, well, I'm fat enough as it is ...
Fucking ages. It just dries out a bit / goes a bit more crumbly / flakey.
Any bacteria / fungi that try to attack it die of instant diabetes.
e2a: NB: it is possible to make smaller portions, fwiw.
OK that's why I now have 1.5kg of coffee-chocolate-fudgesludgeIt's going to go in the freezer for use later in mocha-centre muffins. Damn you Quoad
golightly went out for supplies and has made a new coffee-free batch which is firming up nicely.
Oh god
Sorry, mango. I think I found that blitzing it a bit longer did kinda work. But it was a really messy balance of overheated / boiling off all extraneous liquid. All the more so, given we were using an electric hob (*spits*)
IIRC, the first batch worked, and after that things began getting inexplicably complicated.
Vintage Paw
dead stare and computer glare
Smaller portions, lol.
I went through a fudge-making phase a couple of years ago, and ended up having to give bits of it away as I was worried the cream in it would make it go off. I have no home economics sense.
I went through a fudge-making phase a couple of years ago, and ended up having to give bits of it away as I was worried the cream in it would make it go off. I have no home economics sense.
Vintage Paw
dead stare and computer glare
Jeez, mango - seriously the tiramisu option, god yes!
Vintage Paw
dead stare and computer glare
Folks, what do we think of adding some Baileys into the mix? Maybe replacing some of the milk? Not a lot, but a little. Like a half. Maybe. Would the alcohol do weird things to it?
Would the alcohol do weird things to it?Folks, what do we think of adding some Baileys into the mix? Maybe replacing some of the milk? Not a lot, but a little. Like a half. Maybe.
Yes.
tbh, I suspect you'd be ok through alcohol, as it'd mostly be cooked / boiled off.
The difficulty - IMO - would be the added liquid. Which, as mango's already discovered, can kinda unsettle the mixture.
Vintage Paw
dead stare and computer glare
Yeah, the added liquid thing was my worry. But I figured reducing the milk content by the same amount as I add of Baileys should sort that out, right?
I'm gonna go try it anyway. Probably just put a smidge of Baileys in. I also only have semi-skimmed milk, not full fat. Shall experiment with adding extra cream/less milk/a dash of Baileys. What's the worst that could happen?
On several occasions, I poured the fudge over crystallised stem ginger (the stuff that's coated in rough sugar). That's pretty chuffing lush.
On a couple of other occasions, I added a sprinkling of chilli seeds.
On one or two of those other occasions, that sprinkling of chilli seeds meant that (despite warnings) several people tried it who Really Really Didn't Enjoy It.
When it's embedded in, basically, butter, cream, fats, and sugar, the chilli heat takes ages to seep through. So it'd be quite common for people to go "oh, no, that's fine" and be on their third or fourth mouthful before beginning to squeal.
Vintage Paw
dead stare and computer glare
My fudge is fudging delicious. And there is a lot of it.
I used 300ml of double cream, 200ml of semi-skimmed milk and Baileys mix, no coffee. And I 'cooked' it directly in the pan, rather than in a bowl over boiling water. NOM.
I used 300ml of double cream, 200ml of semi-skimmed milk and Baileys mix, no coffee. And I 'cooked' it directly in the pan, rather than in a bowl over boiling water. NOM.
Vintage Paw
dead stare and computer glare
Fudge. In a bowl. The bowl is deep. The fudge is much.
fredfelt
Mostly unknown member
OK that's why I now have 1.5kg of coffee-chocolate-fudgesludge
golightly went out for supplies and has made a new coffee-free batch which is firming up nicely.
That's a +1 on the sludge and a -1 on the Christmas present list eek.
mrs quoad maybe you could edit your recipe to warn others!
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
I have a fake bottle of amaretto that I'm trying to slip into cooking so I don't have to drink it when we run out of the real stuff - if I substituted the espresso for amaretto would that work do you think? I'm salivating over the idea of chocolate amaretto fudge!
Vintage Paw
dead stare and computer glare
Might still be too liquidy, Epona. I cut out the coffee altogether, and then substituted some of the milk in the recipe for Baileys. It worked out fine, just the right consistency. Any more liquid and I'm not sure it would have been as good tbh.
moose
like some cat from Japan
I so need some of that.
Vintage Paw
dead stare and computer glare
Is the thickness of the liquid important, mango? Because I used 300ml double cream, and 200ml of semi milk/Baileys mix, and it's perfect. But is 300ml double cream the same as 300ml milk, for example? I'd have thought the more liquidy the liquid, the more it acts towards your liquid quotient, so to speak.
