Homemade fudge makes a delicious treat and a perfect gift for friends and family. The flavours and additions are almost limitless. Only Crumbs Remain has gathered together nearly 20 of the best fudge recipes from some of the top UK food bloggers.
It's no secret that here at Only Crumbs Remain we are great fans of fudge. I find the gentle stirring followed by the frantic beating of the cooked fudge quite therapeutic and I am rewarded with soft smooth creamy fudge for my effort.
I have already published quite a few recipes on Crumbs and have many other ideas for new variations to share in the future, but for the meantime, I have collated them all here along with some other fudge recipes from my blogging friends. Now you and I are spoilt for choice!
What is Fudge?
Fudge is a type of sugar confection made from sugar, butter and milk, which is heated to the soft-ball stage. It is then beaten to form a creamy consistency. Fudge can be smooth or grainy, both are delicious and are made slightly differently to achieve the required texture.
The traditional way of making fudge takes a degree of care and attention but if you like fudge it is worth the effort to learn as you will be well rewarded with delicious tasting fudge.
The secret of succes when making fudge is down to using ingredients in the correct proportions and heating the mixture to the correct temperature.
Sugar is a fickle ingredient and when heating one moment all is fine then before you know it the temperature shoots up and you have a pan of burnt fudge. So I highly recommend that you invest in a good quality thermometer before making fudge especially if you are a beginner.
Fudge is cooked until it reached 116℃ (241°F), also known as ‘soft ball stage’ during which time it needs to be stirred constantly. Pay particular attention to the corners of the pan as the fudge can easily stick and burn here.
The next stage is when the fudge is beaten to add air to the mixture. This causes the formation of sugar crystals that give the fudge its characteristic structure.
For grainy fudge
Beat as soon as the cooking stage is finished after adding flavouring. Beat vigorously until dull in appearance. Beating straightaway causes larger crystals to form thus giving the grain texture.
Then pour into a tin, level and allow to cool and set before cutting into squares.
To make a smooth fudge the fudge needs to be allowed to cool undisturbed until it the temperature of the fudge drops to 110℃ / 230°F
The flavouring is then added before being thoroughly beaten as it continues to cool until thick but still pourable. This beating after the initial cooling causes very small sugar crystal to form giving the smoother texture to the finished fudge.
Sugar work requires accuracy in temperature and for that reason I would recommend to those unfamiliar with making fudge, purchasing a good quality digital thermometer.
Some smooth fudges are made without any beating at all. They have an additional ingredient such chocolate or nut butter that solidifies at room temperature and these have the silkiest texture of all fudges.
It is possible to make fudge without a thermometer.
To test if it is cooked sufficiently small amounts of the molten fudge mixture is dropped into a glass of cold water. If it’s ready it will ball together and when handled will feel like a ‘soft ball’.
This process is much more temperamental and is best used only by those who regularly make sugar confectionary.
Have a large bowl of iced water or put some iced water in the sink. As soon as the fudge reaches the correct temperature remove from the heat and plunge the base of the pan into the water to halt the cooking process. ( Be aware that the water will bubble and splutter as you put the base of the pan into the water)
Note of Caution
Boiling sugar reaches very high temperatures and can be dangerous, so please exercise caution when you are around pots of bubbling fudge.
It is possible to make a confection similar to traditional fudge. Similar to the no beat fudge in this type of fudge the mixture is just heated to combine or briefly boiled. Then additional thickening agents like chocolate and nut butter are added and it sets to a soft fudge on cooling
Store the fudge in an airtight container in a fridge for up to 3 weeks.
Allow to come to room temperature before eating
Fudge can also be frozen for up to 2 months.
Recipe: Tin and Thyme
Recipe: Fab Food for All
Recipe: Jess Eats and Travels
Recipe: Recipes Made Easy
Recipe: Curly's Cooking
Recipe by The Baking Explorer
Recipe: Baking Queen74
Recipe by Cooking with my Kids