Author Topic: Salted Caramel Fudge  (Read 157383 times)

Offline Persistenttiger

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Re: Salted Caramel Fudge
« Reply #75 on: December 07, 2013, 05:00:33 am »
I made this months ago and it was beautiful - just made it again and it's all oily, like the butter has separated? It's a bit grainy too.. Any ideas?

Offline johnro

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Re: Salted Caramel Fudge
« Reply #76 on: December 10, 2013, 12:02:31 am »
While I have not encountered this issue - have a read of this article which may provide some clues - hope that you have better success
Robyn from Rockhampton, Qld  :)

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Offline Kimmyh

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Re: Salted Caramel Fudge
« Reply #77 on: December 10, 2013, 11:20:27 am »
Made this for Xmas hampers and it's so good. Very hard to stop at one piece. Nearly burnt my tongue licking the bowl! Great easy recipe. Thank you.

Offline LeeJ

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Re: Salted Caramel Fudge
« Reply #78 on: December 10, 2013, 09:50:22 pm »
ohmehgerd..... that is too awesome for words!!

Just made this and the cookies and cream fudge for Kinder teachers Christmas presents! I'm in heaven over here though ;)

Offline Kimmyh

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Re: Salted Caramel Fudge
« Reply #79 on: December 11, 2013, 10:29:58 am »
Lol haven't made the cookies and cream one yet. Sounds dangerously good.

Offline fundj&e

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Re: Salted Caramel Fudge
« Reply #80 on: December 11, 2013, 10:34:24 am »
I am making this 2moz for DD for her work  friends. i only have 200g of brown sugar will it be ok to add 50g of white sugar
i don't need a recipe i'm italian

Offline judydawn

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Re: Salted Caramel Fudge
« Reply #81 on: December 11, 2013, 11:22:09 am »
I can't see why not Uni, it's only a small amount.  If it doesn't work out you'll know my answer was incorrect  :D
Judy from North Haven, South Australia

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Offline cookie1

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Re: Salted Caramel Fudge
« Reply #82 on: December 11, 2013, 12:00:47 pm »
I'm sure it will be fine. Apart from flavour sugar=sugar doesn't it?
May all dairy items in your fridge be of questionable vintage.

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Offline Frozzie

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Re: Salted Caramel Fudge
« Reply #83 on: December 11, 2013, 02:16:19 pm »
Dh just bought a massive bag of salted caramels back from bretagne (along with my second bowl!!!!! Yay) so i can make a batch of these and tweak if necessary to our tastes anyway... Tbc
Kim :) ... Back in the land of Oz

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Offline fundj&e

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Re: Salted Caramel Fudge
« Reply #84 on: December 11, 2013, 09:07:30 pm »
yum , but not happy with the look of it , will make it again on monday

it was very thick and sticky to take out of the  *: is that the way it should be ?
what size pan should i use ?
i don't need a recipe i'm italian

Offline Wonder

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Re: Salted Caramel Fudge
« Reply #85 on: December 11, 2013, 09:09:41 pm »
That's exciting Frozzie.

Looks good to me Uni

Offline Kimmyh

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Re: Salted Caramel Fudge
« Reply #86 on: December 12, 2013, 11:49:53 am »
Looks same as mine uni. And yes it was sticky and hard to get it smooth on top. I used a Tupperware slice container that I use for my malt slice and lined it with baking paper.

Offline KarenH

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Re: Salted Caramel Fudge
« Reply #87 on: December 15, 2013, 12:52:16 am »
OOPS!!  I just added the chocolate to my mixture after the initial 8 minutes of cooking, instead of after the 22 minutes on Varoma.  I have gone ahead with the recipe and am cooking it for 22 minutes now, chocolate and all.

Fingers crossed it works
Karen in Adelaide

Offline judydawn

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Re: Salted Caramel Fudge
« Reply #88 on: December 15, 2013, 01:39:30 am »
Uni, are you using glucose syrup or glucose?  I don't know the difference but Robyn prefers glucose, have a look at her note in the original thread.
Judy from North Haven, South Australia

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Offline KarenH

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Re: Salted Caramel Fudge
« Reply #89 on: December 15, 2013, 01:44:28 am »
OOPS!!  I just added the chocolate to my mixture after the initial 8 minutes of cooking, instead of after the 22 minutes on Varoma.  I have gone ahead with the recipe and am cooking it for 22 minutes now, chocolate and all.

Fingers crossed it works

Well it seems to have worked absolutely fine!  Because the chocolate was added early and not at the last minute, the mixture was really hot at the end and was more liquid, less sticky and gloomy, and was much easier to pour into the tin. It ended up with a really smooth surface and it was much easier to scrape out of the TMX bowl.  DH licked out the leftovers from the bowl and said it tasted as good as usual.  Phew!
Karen in Adelaide