![]() To Tiffany – I just realized that mine usually turns out grainier than my Mom’s – and I’ve pinned it down to the fact that I beat it too long – I’m so afraid of it not setting, that the fudge begins to set in the pot for me – and I’m frantically scraping it into the pan before it sets – whereas my Mom’s is creamier. Now cover pan with a lid and heat to boiling point. Grate your chocolate and add this to this to the pan along with the butter and salt, Keep Stirring this mixture over medium-low heat until well blended. Smooth the top and sprinkle salt all over the top. Remove the caramel mixture from the heat and stir in all the white chocolate. This may take a while, 5-6 minutes or so. Also, she always puts the peanut butter layer on the bottom with chocolate on top – and it never separates. Using a heavy bottom medium saucepan, place your sugar a milk and honey and dissolve the sugar over a medium heat. Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. Remove from the heat and add the vanilla. Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120C). Warm over a gentle heat until the Chelsea White Sugar has dissolved, about 10-15 minutes. When the pot has cooled enough to touch the bottom, then you beat the fudge until it looses it’s “gloss”, and then pour immediately. Place all the ingredients except the vanilla into a medium, heavy based saucepan. Allow to cool at room temperature and then place in the refrigerator to set for about an hour. Pop this bowl in the microwave uncovered for 10 minutes, checking every 2 minutes and stirring. In a large microwave proof bowl add the sugar, butter, golden syrup and condensed milk. Spread the fudge mixture evenly in the pan with a spatula so it has a smooth top. Prepare a loaf tin (or half a square cake tin) with baking paper, tip is to lightly spray tin with oil or water so paper sticks, and set aside. Beat vigerously until mixture looses it's shine. Cool slightly then beat in vanilla extract. Boil, stirring until mixture reaches correct temperature. Heat gently stirring until butter has melted and sugar dissolved. The key to her fudge is boiling it to the “soft ball stage” – which is 234-236 F on a candy thermometer and removing it from the heat immediately. Once melted, stir in the condensed milk and vanilla with a wooden spoon. place all the ingredients except vanilla extract in saucepan. I’ve never made marshmallow-based fudge, but perhaps some of the “secrets” to my Mom’s fudge would help (I just made a batch for a New Year’s Eve treat!) ![]() My Mom makes a fabulous peanut butter/chocolate fudge recipe every year – however, there is no marshmallow in her “secret” recipe!! (Which I’ve managed to snag and have actually managed to make successfully!) How to make perfect soft and creamy fudge - this is real fudge, not the stuff made with condensed milk and it is silky smooth with no graininess at all.
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