I came across this recipe for fudge on the Nestle Bakers’ Corner and because it didn’t use condensed milk like so many other recipes do, I felt compelled to give it a try.
It is a very easy recipe with only a few ingredients, but lots of ‘elbow grease’.
This recipe uses sour cream and white chocolate as the base. In the method of making this fudge it stated to add the chocolate with the sour cream, sugar and glucose. I re-read the instructions thinking you can’t boil chocolate, but then realized that it was white chocolate and that isn’t really classified as chocolate, so I continued.
After placing my thermometer on the side of the saucepan, I began stirring. It felt like I was stirring for ever and the temperature didn’t seem to be moving. To begin with the thermometer was hard to read with the condensation that formed on the outside. Then it began to clear, and that was when I could see the temperature gradually rising.
My arm was getting very tired, but I could see that the soft ball or 117˚ C was almost there, so I kept going. I could see that the mixture had changed quite a lot, not only was it thicker but the colour had also changed a little. One thing I noticed with this mix was that it didn’t stick to the base or burn as can happen with condensed milk if you are not careful.
Once up to temperature, take it off the stove and add the butter and vanilla and stir to combine.
Once the fudge has cooled to warm you then beat with a wooden spoon to remove the gloss you can then add your nuts or ginger or whatever you are using. It does not take long once the gloss has gone before the fudge begins to harden. Put into prepared tin and smooth as best you can, mine did not smooth as well as I had wanted. Because the original recipe did not have a tin size I had guessed which to use. As you can see mine was far too large, and probably a smaller square tin would have worked better. Nevertheless it still worked out.
Once in the tin leave until cold. Cut however you like. I wanted small squares, but you could do logs, slices etc.
You can serve on a platter for guests, or you can wrap in cellophane and tie the tops with pretty ribbon and gift cards as a present for someone special.
Either way it is YUM and I think a slightly different taste than the usual fudge. Hope you have success with your fudge. Happy Cooking!!!!
- 2 cups raw sugar
- 300g sour cream
- 100g of white chocolate (I used Nestle)
- 1 tablespoon liquid glucose
- 1 teaspoon vanilla extract
- 10g butter
- 75g macadamias - optional
- Line about 15cm square tin, or if you want thicker fudge go smaller
- In heavy based saucepan, add sugar, sour cream, chocolate and glucose.
- Stir over low heat until dissolved.
- Bring to boil, reduce heat and cover for 3 minutes.
- Remove lid and stir frequently until the temperature reaches 117˚ C or soft ball stage.
- Remove from stove and add butter and vanilla. Stir to combine.
- Place on a wet cloth/tea towel stirring until warm.
- Beat with a wooden spoon until the fudge is no longer glossy, then add macadamias or anything else you are using.
- Put into tin and smooth top. Let cool completely.
- Cut into desired shape.