Our Super Tasty Home Made Fudge Recipe
We have been making fudge in our trusty slow cooker for a while now and have had a few requests for the recipe. It's a fairly simple one and there are loads of variations, but this is our take on it.
We started off with one of the more popular recipes and tweaked it (quite a few times) until we got, what we think, is just right.
We have experimented with various flavours and regularly come up with new taste combinations, but a firm favourite in this house is RHUBARB AND CUSTARD.
The boys love it and it brings back some childhood memories for us.
What you will need:
600g White chocolate
1 397g can Sweetened condensed milk
2 tsp Rhubarb flavouring
1 tsp Vanilla extract
1 tsp Red food colouring (optional)
Break your chocolate into small pieces and place in the slow cooker along with the condensed milk, rhubarb flavouring and vanilla extract. Heat on high, with the lid on, for 15 minutes.
After the first 15 minutes, change to low heat, remove the lid and give it all a good stir. Now, leave the lid off (this is important) and cook on low for 1 hour, stirring every 10 minutes.
If adding food colouring, this should be done once all of the chocolate is fully melted and you have a nice smooth consistency.
After 1 hour on low, with regular stirring, turn the slow cooker off and carefully (it will be extremely hot and sticky) spoon the fudge into either a silicone mould or a baking tin, lined with greaseproof paper.
If using a shaped mould, always ensure that the fudge is firmly pressed into every part of it.
Next, allow the fudge to cool at room temperature for one hour, before transferring to the fridge for at least 3 hours, but ideally overnight.
That's it! It really is that simple!
Rhubarb and custard is just one of dozens of taste combinations we have tried and you can always try new ideas.
You could use milk or dark chocolate, or a mix, various flavourings and topping or even add nuts or dried fruit to your mix. The only limit is your imagination!
Our top 5 flavour creations (after Rhubarb and Custard) are;
Turkish delight - Milk chocolate with rose water flavouring
After dinner mint - Dark chocolate with peppermint essence and a small amount of double cream.
Strawberries and cream - White chocolate, strawberry flavouring and double cream.
Parma Violets - White chocolate and violet flavouring.
Chocolate orange - Mix of milk and dark chocolate with orange flavouring.
Hints and tips
If you want a smoother consistency, try adding a small knob of butter into your mix.
If adding toppings, add these before placing your fudge in the fridge, so that they stay in place.
If you find that your fudge is slightly greasy after setting, allow to air dry, uncovered, at room temperature for an hour or two.
Your fudge should keep fresh in a closed container for 3 weeks.