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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 12 servings The following items or measurements are not included below: liquid glucose |
||
| Calories 284 | ||
| Calories from Fat 39 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 154mg | 6% | |
| Potassium 66mg | 1% | |
| Total Carbohydrate 61.7g | 20% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 57.7g | ||
| Protein 1.5g | 2% | |
Smooth Golden Fudge
SERVES 12 , 64 pieces
Ingredients
- 8 fluid ounces evaporated milk
- 24 ounces sugar (granulated or caster)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 fluid ounces water
- 2 tablespoons golden syrup
- 3 tablespoons margarine (or butter)
- 1/2 teaspoon liquid glucose
- nuts (optional)
- chocolate (optional)
Directions
1
Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.2
Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.3
Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).4
Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.5
Dip in melted chocolate and roll in chopped nuts for an added touch.
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Old Fashioned Double Chocolate Fudge
Sweet Dreams Chocolate Fudge Candy
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- Course > Desserts > Candy > Fudge
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
Featured Reviews for This Recipe
From: StickyToffee
On Sep 19, 2009
The subtle flavor of golden syrup makes a nice change from chocolate. I added chopped walnuts, used corn syrup instead of liquid glucose and added a little more butter for a richer fudge. I see cooks on this website blaming the recipe if they have fudge that doesn't set up or is too hard. The "secret" to good fudge is cooking to the proper temperature, waiting for it to cool down to "warm" (not cold) before stirring it and then stop stirring as it starts to thicken and lose its shine. Practice makes perfect!
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