Your Favourite Fudge Flavour?

I have borrowed this off the bee thread

Honey Fudge.

2 oz butter.
2 tablespoons honey.
4 tablespoons water.
1 lb granulated sugar.
8 tablespoons condensed milk.

Place all the ingredients into a heavy pan and stir over a low heat until the sugar has dissolved. Bring to a boil and for about 10 minutes until a little of the mixture dropped into cold water forms a soft ball when rolled between finger and thumb (238 F/114 C on a sugar thermometer). Leave to cool until just warm. Beat well until the mixture becomes thick and creamy and pour at once into a buttered, flat tin. Cut into squares when set.

 

cooling down as I type

Lidls chocolate @ 35p per 100 grams is really very good- plenty of coco mass and coco butter
and behaves itself in this recipe. I put 3 tsp Alta Rica coffee granules in an egg cup and half covered with boiling water , stirred until dissolved. Add to the can of Condensed milk before putting in the pan over simmering water with chocolate and butter. I added the chopped walnuts right at the end and dotted the top with a few bits. This will make 8 x 100 gram boxes and costs as follows:
2 x 100g milk chocolate and 2 x 100g dark chocolate = £1.40
1 x Condensed milk = £1. 19 (local store brand)
25g u/salted butter (250g =89p at Lidls) = . 09
55g American Walnuts ( Lidls = £1.85 for 200g) = .50
total £ 3.18 - yield 800 grams

Jenny Namaste

I'm thinking of Malted Honey & Caramel using 400gram white chocolate, 1 dsp runny honey + 1dsp malt extract, butter and a can of condensed milk boiled in the can to caramelise ( as in Bannoffi pie mix)
do you think it would be OK?

 

very tasty looking Jen

 

Do you mean Jen or the fudge Spruce?

 

Both of course

 

I tried the choccamocca and walnut idea using my recipe, substituting the peanut butter for chopped dates and walnuts. I made it exactly as I make the peanut butter fudge, except I added the coffee and nuts/dates right at the end. Both times I have made it has not set. It tastes lovely but is very soft and begins melting into a gooey mess as soon as removed from fridge. Any ideas how to resolve this please? Jenny?? As you seem to be the resident expert fudge maker

 

I'm having this trouble too - I think the ambient temperature is just too high for it. Personally, I quite like it chilled - straight from the fridge! Maybe, more a Winter treat - we are meant to be eating salad...
Jenny

 

Had an and I am experimenting. Got Caramelle and Honey Fudge in my head and I am simmering a can of condensed miulk for about 10 hours in my wee slow cook crock pot. I'm not comfy with the "top of the stove" method - we'll see how it goes and I'll show you the can's contents in due course. I'll increase the white choccie bars to 5 ( 5 x 100 grams) and stir in 2 tablespoons of runny honey in to the mix. I've a feeling it may make it a bit too soft/sticky,
we'll see,
Jenny

 

It does work. 8 hours at a steady simmer ( overnight) and then cool and remove lid.
Yay, and it's no longer runny and tastes of caramel. Will try the recipe tomorrow and put 2 tablespoons of Manuka honey in it.
Now THERE'S posh,
Jenny

 

2 slabs ( approx. 850 grams each) settling for a couple of days in the fridge. It seems to make it more compact and easier to cut into squares. They are for the Hospice Summer Fayre on Saturday. I will label them up at 100grams for £1.25. Chocca mocca Walnut ( left) and Caramel and Manuka Honey ( right). It has helped - caramelising the condensed milk. It isn't runny, soft or sticky anymore.
Jenny