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  • Ingredients
  • Method

Ingredients

Chelsea Products in Recipe

Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=140


{has_more=true, offset=150, total=252, results=[{comment_text=it is a good, yummy recipe, but i'm only 10 and the waiting was too much 4 me, but Delicious in all, partly bcoz i got 2 lick the pot...., approved=true, user_name=lucy, hs_createdate=1702249869302, rating_new__1_5_=4, id=11175653706}, {comment_text=Gonna make for Christmas., approved=true, user_name=Jimmy, hs_createdate=1702249869197, rating_new__1_5_=5, id=11175679819}, {comment_text=Delicious and super easy for a beginner fudge-maker. Just be sure to cook it long enough as the first time I made this it didn't set properly., approved=true, user_name=Ellen, hs_createdate=1702249869067, rating_new__1_5_=5, id=11175567436}, {comment_text=yummy yummy yummy I almost die for food, and let me have it!, approved=true, user_name=william shakespeare, hs_createdate=1702249869040, rating_new__1_5_=5, id=11175550755}, {comment_text=It did not set. I tried this recipe twice and I'm not sure what I'm doing wrong but will go back to my caramel slice recipe and stick to that., approved=true, user_name=Caitlyn, hs_createdate=1702249868980, rating_new__1_5_=2, id=11175374865}, {comment_text=Have had this in an old family recipe book and used for years with mixed results. Love that there's a video and a load of helpful comments from other users to clarify a few questions I've always had. Made a winning batch today and looking forward to sharing with friends. Can't believe I used to hand beat it for 10mins at the end!!!, approved=true, user_name=Sylvia, hs_createdate=1702249868696, rating_new__1_5_=5, id=11175456901}, {comment_text=Made this for the first time as I have eaten the real fudge at Seagars at Oxford years ago. TERRIBLE DISAPPOINTMENT. First batch still hadn't dissolved the sugar even after 30 mins in the first stage just on bubbling point. But was ready in the drop test. Perservered and it was grainy. So read the reviews and tried again. Cooked for even longer, was smooth out of the pot and turned grainy when in the mixer. Complete waste of 2 hours and multiple ingredients., approved=true, user_name=Paula Frost, hs_createdate=1702249868571, rating_new__1_5_=1, id=11175538607}, {comment_text=Loved it, approved=true, user_name=Kaylene joseph, hs_createdate=1702249867872, rating_new__1_5_=5, id=11175651240}, {comment_text=I have tried making fudge all my life and failed this has been the best recipe I have ever used. Great for gifting too :o), approved=true, hs_createdate=1702249866912, rating_new__1_5_=5, id=11175550729}, {comment_text=The Russian fudge recipe seems amazing. I have tried to play the video but it doesn't work on my phone. I can play every other video except the Russian fudge. Kindly reload the video. Thanks, approved=true, user_name=Momenat, hs_createdate=1702249866849, rating_new__1_5_=5, id=11175587402}]}
Reviews
252

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Method

Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (you can use the paper to lift the fudge out of the tin once it has set).

Place all the ingredients except the vanilla into a medium, heavy based saucepan. Warm over a gentle heat until the Chelsea White Sugar has dissolved, about 10-15 minutes.

Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120°C). Remove from the heat and add the vanilla.
Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approximately 10 minutes).
Pour into prepared tin and leave to cool, then refrigerate until set.
Once set, use the paper to lift the fudge out of the tin and place onto a chopping board, then cut into small squares.
Reviews
252

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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