A Fudge guide !!!!!

A Fudge guide !!!!!
Are you wanting to make your first slow cooker fudge but have some questions?
Made one already but something went wrong?
Sick of seeing everyone else’s fudge turn out so good but not sure what to do to make sure yours is a success too?
Already a fudge expert and think you can share some advice with others to ensure they have the same success?

BASIC FUDGE RECIPE

Preparation Time: 5 mins
Cooking Time: 90 low 40 mins high lid off ( new to fudge making I would recommend low heat also slow cookers heats vary )

INGREDIENTS

500g of chocolate or 600 white choc
1 tbs butter
1 tbs vanilla essence ( optional )
1 x 397g can condensed milk

INSTRUCTIONS

Place all ingredients into slow cooker
Stir every 15mins – use a metal / silicone/ plastic utensil ( spoon) to stir
Crust 1 forms stir again - crust 2 the fudge is ready

Pour into lined tin to refrigerate till set

When set firm cut into squares and store in fridge

Now let’s get into the questions ….

Q: What type of chocolate can I use?
A: Any type. Change the flavour of the chocolate to change the taste of the fudge. Eg milk chocolate, white chocolate, hazelnut chocolate, cookies and cream chocolate etc etc. The options are unlimited? Members are using cooking chocolate also but some say the taste/consistency changes so personal choice which you use. Cooking chocolate does tend to melt at higher temperatures so regular chocolate is ideal for the lower temp of the slow cooker. If using white chocolate increase the amount you use up to 600-700g. Using chocolate that has a liquid type filling, eg caramello etc, you will need to increase the chocolate amount also to account for this 🙂

Q: Can I add different chocolate/lollies into my fudge
A: Yes. You can decorate/top your fudge with anything you like. Make the base fudge then stir through whatever you may like to add then pour into the lined tin to set. Eg you could add chopped up nuts, lollies, biscuits, mars bars, candies or lollies … whatever you like. Or pour your fudge into your tray to set then decorate the surface with these types of toppings. Again the options are endless

Q: Is the butter really needed. What does it do? Butter helps form a soft texture and stops the sugar from crystallising becoming grainy or thick

Q: How do I actually cook it? Do I need to stir it?
A: Break up the chocolate and place it in your slow cooker. Pour over the condensed milk and add the butter and vanilla. LEAVE THE LID OFF your slow cooker and turn it on low and walk away. Every 10-15mins just pass by it and give it a stir. Or on high keep a closer eye so it doesn’t stick or burn It’s that easy. As you near the end of cooking time you may need to keep a closer eye on it but really it’s just the odd stir along the way and there is nothing else to do.

Q: Can I use any spoon to stir?
A: It’s ideal to use a metal spoon, frightened of damaging your pot then use a plastic, silicone utensil when stirring your fudge. A wooden spoon can absorb some of the liquid from your fudge so it’s best not to choose a wooden spoon. Not to mention the fact a metal spoon is a little nicer to lick clean 😉

Q: My fudge is seized – how can I fix it?
A: If your fudge has seized, as in gone all hard and weird like instead of glossy melted chocolate, there are a few options our members use to fix this. It can occur from water getting into the fudge – remember no lid for fudge to stop condensation drips. Also the use of a wooden spoon can do the same – remember use a metal, plastic or silicone spoon for fudge rather than wooden. Firstly stir the living daylights out of it to bring it back to glossy. Others will add a little splash of milk or condensed milk or even a bit more chocolate to melt into it then stir like the clappers to bring it all back together 🙂 All is not lost. This is fixable – stir stir stir 🙂

Q: How do I know when it’s done?
A: Everyone’s slow cooker can take a different amount of time to cook. Simply being melted is not enough. When you are stirring you will see a slight crust type form on the surface as you stir and it kind of comes away from the edges a little and looks like it’s cracking let this happen twice . This is the best sign that its done. Some larger (hotter) machines may achieve this in half an hour. 1.5L small cooker that I some use for fudge takes more like 90mins to achieve this. You will get to know yours 🙂

Q: What do I do with it once it’s cooked?
A: Stir through any extras you may want to add then pour your fudge into a slice tray/tin that is lined with baking paper. You can use silicone moulds instead if you choose. Smooth surface down to flat and decorate with any additions if you are adding any. Eg I add peanut butter M&M’s on top when I make choc peanut butter fudge 🙂 If nothing is being added then simply place your tray in the fridge until set – usually around 4hrs is plenty of time but I personally just leave mine overnight then cut the next morning. When ready to cut I use the baking paper to lift fudge from the tray. Remove paper and work quickly to cut. Dipping your knife into hot water first can help cut clean.

Q: Storing your fudge/How long with it keep?
A: Store your fudge in a sealed container in fridge (make it one that isn’t see through if you want to have any chance of making it last longer and save it from being gobbled up by the fudge fanatics in your home 😜The fudge will keep up to 2-3 weeks in a fridge bare in mind different flavours can dry out quicker. It can also be frozen this takes around 2-3 hours depending on tray depth and lasts for up to 3 months.

Q: My fudge didn’t set? What did I do wrong??
A: One of them is most likely the reason your fudge did not set. Double check the amount of chocolate you used. Some recipes say 2 blocks, some say 440g instead but we find that increasing the chocolate to 500g is the sure way to ensure there is enough to set firm. You also return your fudge to the slow cooker, reaheat to remelt and add more chocolate.

Q.When do you add flavouring?
A.Add the flavouring once the chocolate mixture has fully melted this makes it easier to judge your quantity ( taste as you go) it’s also easier to see the more solid ingredients as you stir it in. Or if you want to add toppings add this before you put it to set in the fridge, remember food colouring can dilute your consistency so be sure to add droplets at a time and more chocolate to your recipe if large amounts of liquid colouring used.

Q. Can I add alcohol
A. Yes of course but bare in mind the consistency will change add extra chocolate or icing sugar

DO NOT PANIC

Fudge not set or too soft? Simply pop it back in the slow cooker and add more chocolate or icing sugar, reheat and let the magic work all over again

Does it look thick oily on top? it’s ok just stir like crazy and add some icing sugar, if it is really thick and grainy just add a splash of milk or knob of butter

Q.What size tin should I use ?
A. Honestly the size, shape and depth doesn’t matter it’s to suit your preference on what size fudge batch you are making but remember to line your tray with paper. (some people use cling film this may tear so add a few layers ) remember if tin rather than plastic it will hold the heat a little longer. Moulds are also a great and very pretty

There are lots of amazing delicious recipes here just click on the photo and the recipe will show up too, also check files.

Have fun and enjoy