The Best Fudge Recipe Ever From A Professional Pastry Chef!

1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic by 33 people | Log in to rate

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Best Fudge Recipe!! End of Story!!

Dear Readers!!

This is my first lens ever! I am a professional Pastry Chef with a true passion for Fudge!! :-)..and i've decided with my first lens im going to share one of the best kept secrets in Fudge Making! This recipe was passed down to me by my Advanced Pastry Tutour!..a wonderful man, one time Pastry World Cup winner and Grandmaster Chocolatier!

Enjoy! :-)

The Recipe 

Ingredients

675g Caster Sugar
500ml Double Cream
50g Butter
1 Handful of White Chocolate (This is the Secret Bit!! Trust Me! No-one will ever guess its in there!..but it works miracles for ya ;-))
1tsp of Glucose ( This ISNT essential but does add a more complex structure and texture to the fudge! If you can get it..GET IT!)
1 Vanilla Pod - Not essential but gives the fudge a beautiful smell and wonderful speckled appearance from the Vanilla seeds!
Directions

1. Put ALL ingredients except the White Chocolate into a good heavy saucepan! For the Vanilla pod, lay it flat on Chopping board, and run a sharp knife down the center of the Pod, split the pod in two and scrape out the hundreds of moist dense seeds from each half, add to the mixture! Grease and Line a baking tin ready to pour fudge in once cooled!)
2. Place saucepan on a VERY VERY low heat for the beginning stage! ( You want to dissolve all the sugar crystals before it comes to the boil! Look for a smooth liquid texture without any Graininess at all!)
3. Once sugar is dissolved, and you have a beautiful buttery, creamy golden sugar syrup, Increase the heat until it comes to Rapid Boil! (Dont be afraid!..but DONT you DARE take your eyes and attention of it NOW! Keep stirring constantly or that cream in there will burn at the bottom of your pan and ruin your beautiful Fudge!No Soap Opera, No making a drink..Its Fudge Time :-)

Continue to boil and stir for 15-18 minutes!

4.Now many of you will NOT know what a 'Soft Ball stage' is, so we are going to call this the 'Beautiful Golden Thick Honey Stage!' Now all those adjectives ive used there should now reflect the fudge you see before you!? It will be approximately between 112-115°C, the 'Soft Ball stage' if you've follwed my advice, but dont worry about geeky chef talk, you just need to check its all reduced, A Deep Golden color, Thick yet smooth like Set Honey!?
Go with you gut instinct..but be brave!! If you've been cooking it for 22 minutes and your sweating coz it doesnt look done but your over by 4 minutes and counting and Nick says this or that..Dont Worry!!
Maybe your cookers not as powerful or you had the gas lower than i did or your pans too big or small etc, If it FEELS right and LOOKS right then it probably is!!

5. Remove Fudge from heat once you feel you got the Beautiful Golden Thick Honey Syrup and put to one side! Have a rest..you'e earned it!

6.You'll need a Cake/Pastry Mixer or you can do this by hand with whisk and bowl! Pour Fudge into Mixer or bowl and begin to beat! (People forget this!..too many people simply pour the fudge into tray and cool once cooked! This is WRONG! You need to cool the fudge slowly all the while beating it to give it that wonderful Smooth yet Crystaline texture!)

7. Cooling/Beating should take at least 10-15 min, all the while you'll see your fudge come into life as it begins to cool! About 5 minutes into the Cooling process..add the handful of White Chocolate while the fudge is hot enough to incorporate but not TOO hot to burn the Chocolate! (White Chocolate is very delicate and subtle!..Respect it though and it will work Wonders:-)! I also recommend a handful instead of 50g, 2 tbsp etc because it adds a wonderful human element where you will truly feel like an Alchemist concocting a miracle! Well you ARE ;-)!

8. Now it should be getting quite cool by now (You better not have cheated and put it in the fridge!) before it starts completely setting, Spoon/Spatula the fudge mixture into your pre greaseproofed tin and smooth out so the mix lies flat (or you can always experiment with bread tins etc for different shapes :-)

9. Relax! Sit Back and survey your Brilliance! Leave to cool out of the sunlight for at least 4-6 hours, (its best 36hrs after and lasts in perfection for 5-7 days after making!) Enjoy the BEST Fudge Ever!

Didnt i tell Ya!?

I hope you like this recipe, id love to hear from people who try it! Also if you need any advice or help on anything to do with Pastry and Confectionery..id be happy to help :-)

Yours Sincerely
Nick Dudley-Jones

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Indian Sweets: Mohan Thal (Fudge) Recipe by Manjula

manjulaskitchen.com Mohan Thal (Roasted Gram Flour Fudge) by Manjula Ingredients 2 cups Gram flour (basen) 6 tablespoons unsalted butter or ghee 1 tablespoon warm milk 1/2 cup heavy cream 1 cup milk powder 1 teaspoon cardamom seed powder 1 1/4 cup Sugar 1/2 cup water 2 tablespoons sliced almonds Special Equipment: Candy Thermometer

Runtime: 8:49 | 63049 views | 47 Comments

 

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  • Reply
    Charlie Charlie Nov 7, 2009 @ 10:24 am
    HELP! I've just tried to make this, but during the boiling my sugar puffed up and started getting VERY thick. It is now a solid lump in my pan. It's still pale, but is solid like cooled fudge. Do you have any idea where I've gone wrong? I have a feeling it's something to do with using a ceramic rather than gas hob- I can't really control the heat.
  • Reply
    fudgeimpaired fudgeimpaired Oct 18, 2009 @ 5:42 pm
    I've read this recipe several times, and I don't see any chocolate in the ingredients...just the handful of white chocolate. Am I missing something? Or is this intended to be a fudge that is NOT chocolate?
  • Reply
    Polly Polly Oct 7, 2009 @ 1:07 pm
    Oh my god. Just made this and it is perfect shop-quality fudge!!! This guy knows what he is talking about!!! Perfect recipe for perfect fudge! Thank you xx
  • Reply
    James James Sep 26, 2009 @ 3:50 pm
    Well, I have to say, I'm seriously impressed. I have tried to make fudge for years, but often it would turn out too grainy like tablet, or way too soft. I'd had some really decent results, but none of the recipes would turn out consistently.

    This recipe here on the other hand, if followed correctly (and I mean to the letter!) will work every time. One taste tester, who had no idea it wasn't my own recepie, said I make the best fudge he'd ever tasted - IT'S THAT GOOD!

    Don't bother with any "never fail fudge" or "microwave fudge" recipes. This one is the real deal; proper, soft, crystalline fudge.
  • Reply
    Helen Helen Sep 22, 2009 @ 8:15 pm
    I just tried this recipe....I failed
  • Reply
    fudgeman fudgeman Sep 17, 2009 @ 9:58 am
    Looks delicious!

    Is is possible to increase the amount the recipe produces? I have read you can't just double the amount
  • Reply
    ChapelHillFiddler ChapelHillFiddler Jul 8, 2009 @ 7:41 pm
    Wow, that sounds hard! Thanks for the clear description. Can't say anybody in my household really needs fudge but I'll come back here when it's time to spoil a friend. Thanks!
  • Reply
    aj2008 aj2008 Jan 28, 2009 @ 2:32 pm
    Oh my word - AND it's wheat free ;o) Thanks for my blessing!
  • Reply
    jaye3000 jaye3000 Jan 16, 2009 @ 4:27 pm
    sounds like pure evil...must be delicious. gonna have to try this one. thanks!
  • Reply
    vbright105 vbright105 Jan 13, 2009 @ 9:51 am
    Oh yum. I absolutely LOVE chocolate. I'd have to do some substituting I think, but I'll have to try this! Great lens!
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James says:

Leaving the glucose out can cause grainy fudge, by allowing the crystals to grow too big. If you can't get glucose syrup, you can use golden syrup if you're in the UK and corn syrup will work if you're in the US. (Both have a large % of glucose)

dog lover says:

I haven't tried this yet, but I would like to know the measurements.

Catalysthere says:

Delicious!!

says:

thanks for the recipe, this is very helpful and kind of you.

Mandy says:

Yes, it was great.

Helen says:

It didn't work...it is very "grainy" not to mention that it didn't not stay together....it looks like light brown sugar... :-(

 
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by TheInfamous7

:-) Im Nick Dudley-Jones!! Im a SquidAddict from Alderley Edge, England! Im a Pastry Chef, a Butcher, a Soldier, a Joker, and a Smoker ;-)

I just lik... (more)

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