Fudge Recipes: Centre For High Boiling - Cut Fudge - Fudge Icing - All purpose Fdge
(1) Centre For High Boiling
Brown Sugar 50 parts
Glucose Syrup, Regular Grade 30 parts
Confectioner's Fondant 30 parts
Creamed Egg White in Glucose Syrup
( 5 per cent ) 5 parts
Full Cream Condensed Milk 25 parts
Hardened Confectioner's Vegetable Fat 5 parts
Vanillin Flavouring to taste
(a) premix at 70 deg.C. (158 deg.F.) for 10 minutes.
(b) cook to 115 deg.C.(239 deg.F.).
(2) Cut Fudge
Brown Sugar 32 parts
Glucose Syrup, Regular Grade 18 parts
Confectioner's Fondant 18 parts
Creamed Egg Albumen Foam 5 parts
Full Cream Condensed Milk 18 parts
Hardened Confectioner's Vegetable Fat 4 parts
Vanillin Flavouring to taste
Salt 0.4 parts
Sorbitol or Glycerine 0.25 parts
(a) premix at 60 deg.C.(237 deg.F.) for 10 minutes
(b) cook to 114 deg.C.(237 deg.F.)
(c) add confectioner's fondant, egg albumen foam and flavouring when temperature has dropped to 80 deg.C. (176 deg.F.).
(3) Fudge Icing
(A) Granulated White Sugar 43 parts
Hardened Confectioner's Vegetable Fat 31 parts
Water 26 parts
(B) Brown Sugar 26 parts
Icing Sugar 103 parts
Full Cream Milk Powder 10 parts
Glycerine 3 parts
(a) cook mixture A to 103 deg.C.(217 deg.F.)
(b) add cooked batch A to mixture B held in a blender, mix
(c) use as soom as practicable.
(4) All Purpose Fudge
Brown Cane or Beet Sugar 150 parts
Glucose Syrup, Regular Grade 75 parts
Lecithin, Glyceryl Monostearate
or similar Food Grade Emulsifier 2 parts
Full Cream Condensed Milk 65 parts
Hardened Confectioner's Vegetable Fat 30 parts
Vanillin Flavouring to taste
Salt 2 parts
Baker's Stock Prepared Fondant 320 parts
Sorbitol or Glycerine 3 parts
(a) premix the cane or beet sugar , glucose syrup, vegetable fat, full cream condensed milk, emulsifier, sorbitol or glycerine and salt for 10 minutes
(b) cook to 116 deg.C.(241 deg.F.)
(c) Cool to 90 deg.C.(194 deg.F.)
(d) add the stock fondant and blend
(e) add the flavouring, mix
(f) deposit at about 80 deg.C.(176 deg.F.).
(1) Centre For High Boiling
Brown Sugar 50 parts
Glucose Syrup, Regular Grade 30 parts
Confectioner's Fondant 30 parts
Creamed Egg White in Glucose Syrup
( 5 per cent ) 5 parts
Full Cream Condensed Milk 25 parts
Hardened Confectioner's Vegetable Fat 5 parts
Vanillin Flavouring to taste
(a) premix at 70 deg.C. (158 deg.F.) for 10 minutes.
(b) cook to 115 deg.C.(239 deg.F.).
(2) Cut Fudge
Brown Sugar 32 parts
Glucose Syrup, Regular Grade 18 parts
Confectioner's Fondant 18 parts
Creamed Egg Albumen Foam 5 parts
Full Cream Condensed Milk 18 parts
Hardened Confectioner's Vegetable Fat 4 parts
Vanillin Flavouring to taste
Salt 0.4 parts
Sorbitol or Glycerine 0.25 parts
(a) premix at 60 deg.C.(237 deg.F.) for 10 minutes
(b) cook to 114 deg.C.(237 deg.F.)
(c) add confectioner's fondant, egg albumen foam and flavouring when temperature has dropped to 80 deg.C. (176 deg.F.).
(3) Fudge Icing
(A) Granulated White Sugar 43 parts
Hardened Confectioner's Vegetable Fat 31 parts
Water 26 parts
(B) Brown Sugar 26 parts
Icing Sugar 103 parts
Full Cream Milk Powder 10 parts
Glycerine 3 parts
(a) cook mixture A to 103 deg.C.(217 deg.F.)
(b) add cooked batch A to mixture B held in a blender, mix
(c) use as soom as practicable.
(4) All Purpose Fudge
Brown Cane or Beet Sugar 150 parts
Glucose Syrup, Regular Grade 75 parts
Lecithin, Glyceryl Monostearate
or similar Food Grade Emulsifier 2 parts
Full Cream Condensed Milk 65 parts
Hardened Confectioner's Vegetable Fat 30 parts
Vanillin Flavouring to taste
Salt 2 parts
Baker's Stock Prepared Fondant 320 parts
Sorbitol or Glycerine 3 parts
(a) premix the cane or beet sugar , glucose syrup, vegetable fat, full cream condensed milk, emulsifier, sorbitol or glycerine and salt for 10 minutes
(b) cook to 116 deg.C.(241 deg.F.)
(c) Cool to 90 deg.C.(194 deg.F.)
(d) add the stock fondant and blend
(e) add the flavouring, mix
(f) deposit at about 80 deg.C.(176 deg.F.).