Fudge, the crumbly sugar overload kind.

I am sorry the video is no longer available.
I have been searching for a fudge recipe to perfect that is made the old fashioned way. As a kid I remember making it with milk, sugar, butter and vanilla essence. Every recipe I found used tinned milk in various forms, I searched and searched and eventually found this recipe. The video instructions say it takes about 20 minute, the ache in my arm muscles says more like 40-50 minutes. This is one of those kids in bed, nothing to watch on TV so how can I entertain myself? affairs. I have to say, it is worth the effort.
The fudge is sweet, crumbly and lovely. It tastes like the olden days. It isn’t the squashy Russian fudge kind, more like the English granny kind. 
The link to this fudge was from Video jug, I now have the app and have spent a little too much time watching random videos. Click here for the link .
The basic recipe is-

Fudge, the crumbly sugar overload kind.- Muffinmum.com

  • Servings: enough to go around a group
  • Print

300 ml milk

350 g caster or superfine sugar

100 g unsalted butter

1 tsp vanilla extract

Grease an 18cm square cake tin.

Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

Bring to the boil and boil for 15-20 minutes, stirring all the time.

When the mixture reaches the angel hair stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears

Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

Once set, cut the fudge into small squares and store in a sealed container.

5 thoughts on “Fudge, the crumbly sugar overload kind.

  1. I do prefer the English granny kind – it's that melting, crumbly magical texture that does it for me. I haven't made fudge in ages, will keep that in mind next time I have some time to fill in 🙂

  2. Yeah sweetie- I make and sell this kind of fudge Don't give up on this type 🙂 You are in need of a really good thermomiter a digital one is what I use. And bring it to 235 always. If you are timing it you may go over depending on how high you are cooking. I always cook on med-low a bit longer process but well worth the wait for it to turn out 🙂 Hope this helps you in your quest to make the perfect fudge!!!!

  3. Looking forward to making this. I made some fudge yesterday but I don’t think I boiled it for long enough. It tastes nice enough as a sweet but not really fudge texture or taste – tastes a bit more like milky bar.

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