Coffee chocomalate fudge
- Thread starter mrs quoad
- Start date
spanglechick
High Empress of Dressing Up
if i am well tomorrow i want to play at fudge.
but not coffee or chocolate. i've some nice vanilla pods, and i thought i'd do the top surface with edible gold glitter. will it work without the chocolate? should i add (gulp) more sugar?
but not coffee or chocolate. i've some nice vanilla pods, and i thought i'd do the top surface with edible gold glitter. will it work without the chocolate? should i add (gulp) more sugar?
I am doing a non-choc one tomorrow, possibly vanilla or rum/raisin.
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
Excellent, I'll do it that way. The amaretto is similar viscosity to baileys, so I reckon that should be OK. If it works, and if the presents I ordered from Amazon don't turn up by the end of the week, I can see myself handing out bags of fudge as a tide-over!
Vintage Paw
dead stare and computer glare
Ha, god no, no more sugar >.< The chocolate is really just for flavour, it adds nothing to the actual efficacy of the recipe, since you just stir it in at the end once you've done all the 'cooking' stuff.
I sent my mum off to Scotland with a massive fuck off bag of mine today, and averyps took a load into the office with him, so my pile of fudge is starting to look a little ... less. I may have to stock up on more ingredients before the weekend
I sent my mum off to Scotland with a massive fuck off bag of mine today, and averyps took a load into the office with him, so my pile of fudge is starting to look a little ... less. I may have to stock up on more ingredients before the weekend
moonsi til
worked it out now!
Hey Spangles...really hope you're well enough tomorrow to fudge (LOLetc)...I'm doing a vanilla pod fudge one and also have edible glitter!....I had bought the glitter for my xmas cake but may do my fudge too now. I'm using recipe on www.cottagesmallholder.com I have not used it yet but reckon it will be as tasty as the write up says.
spanglechick
High Empress of Dressing Up
Right. Am in sainsburys. The OP says golden sugar, but that shit's granulated. Is that ok? Doesn't it need to be caster? What about light brown soft sugar?
Granulated is absolutely, absolutely fine.
That's chuffing awesome news, mango!
Also, re: earlier posts about chocolate, I'm unconvinced that it isn't doing anything to the setting point. Or the manner in which the fudge sets. I've never had a particularly crumbly-moist batch of fudge without the chocolate. I've had some cracking fudge, and some absolutely delicious fudge without chocolate - particularly with fruit / vanilla. But... it's always been on the moister side. Edging towards wet fudge rather than dry / particularly cuttable fudge. And, well... it's never been 100% the kind of stuff that stays in squares, as such. If you cut it into squares, they've tended to kinda meld after a while.
e2a: and the batch of fudge that I tried to make with fresh fruit was a predictable 110% disaster
Vintage Paw
dead stare and computer glare
My current batch is softer than the previous batch. The only thing I did differently was using more Baileys in place of milk, but the total liquid used was the same. It's still nom, but I prefer a slightly firmer fudge, if I'm honest.
It's very, VERY Baileysy.
It's very, VERY Baileysy.
fredfelt
Mostly unknown member
Success! I threw out the first batch of sludge and tried again. I didn't realise that it needed so much boiling for the mix to turn into fudge. After learning from my mistake the second attempt worked a treat.
I guess no matter how much liquid you put in you need to boil most of it back off again so that the mix can get to the right temperature. There's no way it will boil at over 100 if there is still plenty of liquid in the mix.
I guess no matter how much liquid you put in you need to boil most of it back off again so that the mix can get to the right temperature. There's no way it will boil at over 100 if there is still plenty of liquid in the mix.
Vintage Paw
dead stare and computer glare
I'm going to need your ingredients list.
For science.
For science.
Vintage Paw
dead stare and computer glare
I might have to make fudge for mother's day. Mother has decided her trip down from bonny scotland looking for a new place to live will just happen to coincidentally coincide with mother's day.
pogofish
Testicle Hairstyle
I am no-longer un-fudged:
The only difference on my earlier recipe is that I cut the espresso volume to 100ml but made it good and strong, cut the milk volume to 250ml and made-up the difference with Amaretto liqueur.
The Chocolate was 250g of good 70% cocoa as it was all I had to hand.
Texture as-ever is perfect and the hint of Amaretto rounds it out beautifully.
The only difference on my earlier recipe is that I cut the espresso volume to 100ml but made it good and strong, cut the milk volume to 250ml and made-up the difference with Amaretto liqueur.
The Chocolate was 250g of good 70% cocoa as it was all I had to hand.
Texture as-ever is perfect and the hint of Amaretto rounds it out beautifully.
Last edited:
mango5
Endeavour era
I do need a few years between batches, but I feel strong enough for this today. Pan scrapingsQuoad - You are a truly evil soul & deserve all that is coming to you!
<snip>and fucking delicious it is too!
.. The texure is absolutely perfect.
