Adding Indian spices like cardamom, rose petals, nutmeg would instantly turn your fudge into a burfi!! Spice it UP: If you want to spice things up a bit with your fudge recipe, the world is your oyster! Try pumpkin spice or all spice for fall vibes. As far as nuts go… everything from almonds to walnuts to peanuts works great here! Or simply add few of these along with mini marshmallows to make rocky road fudge! Some ideas we love are dried fruits, pumpkin seeds, chia seeds, chocolate chips, pretzel bites, cereal, and caramel bits. Nuts or Seeds: If you want to add some nuts or other ingredients to your fudge base, you can go crazy here. If you want to get really creative, you can try adding dried food-grade powder or extracts like turmeric (for yellow), matcha (for green), beet powder (for pink), pitaya (for purple), blueberry powder (for light blue), raspberry powder (for red), or saffron (for orange). Or simply sprinkle some sea salt over the fudge before it sets. Vanilla is typical, but you can also opt for lemon extract, peppermint extract, or any fruit extract (we recommend orange or lime).
Variations:įudge is a classic and one of those easy desserts to turn it into so many different flavors.Ĭhoose your Chocolate: The first step when you're making fudge is choosing your chocolate-and that's the fun part! You can choose white, semi-sweet, or dark chocolate for your base.Īdding your Flavour: Once you've got your base, it's time to add flavor. You can also freeze the fudge this way and it should last for about 2 months. If you store fudge in the fridge, make sure to eat it at room temperature.įor best results, keep the fudge wrapped in wax paper and place it in a ziplock bag that's sealed shut. Stored in the fridge, Fudge should last about a month. I'm not sure, but the taste and refrigerated firmness were perfect for me.Condensed milk fudge will last about 2 weeks at room temperature in an airtight container. Then, after taking it off the heat, I used a flat wooden spatula to beat it for 10 minutes.It may be that the firming-up part is more about how long you beat it for, rather than how long it stays at 240✬. I used a firm silicone spatula to stir the entire time that the (large) pan was on the heat, other than when it had to be covered and boiled for 3 minutes. Nevertheless, it soon hardens up in the fridge and still melts in the mouth! (I also dissolve the sugar quite slowly on a low heat, stirring continuously, including the sides of the pan.)I've seen other recipes that say to not stir it at certain parts of the process. I took it off the heat as soon as it reached 240✬ as I wanted it to stay a light golden colour, rather than going dark, which I assume is what happen if I leave it longer. So the second time I reduced the golden syrup to 80g and it was perfect.I did also use more vanilla too - I didn't measure it but I'd say it was at least 1 teaspoon.Both batches did come out slightly soft but I think that's perhaps because I haven't left it at 240✬ longer. Both batches have been delicious but the first one was a little too sweet. I've made this twice now in the last few weeks, as my first attempts at making fudge.