Wednesday, April 18, 2012


Decorating homemade candy with cookie molds have been in my mind for long, but I am totally newbie when it comes making candy. One attempt to prepare fudge did not go that well. It was dark, chewy (too much) and sticky against mold. This new recipe is excellent. It results soft, creamy fudge and works pretty well with cookie molds.

There are many recipies about fudge, but are they good for cookie molds, is another question. Candy should be bit light coloured for good picture impression. Sticky surface will shut down your candy factory fast, and I am not personally big advocant of heating sugar for certain temperature. I know, I should know how to do it. But my attemps usually resulted less impressive sweets.

This recipe both enables lactose free fudge, since condensated milk is huge source of lactose. I admit it gives a lot for taste but also great pain for some. Other great thing is how easy recipe is: no need to reach some temperature with sugar, it's all about careful boiling and just cooling. Idiot-proof recipe I would say. 

Allow the taste develop at least overnight. It really is worth waiting, taste develops overnight a lot. This fudge is creamy, melts in mouth and have pretty good surface against cookie molds. What I really loved was how easy this fudge is re-shape, in case your cookie mold stamping goes bad. Just knead fudge again and do it again.
See original recipe here for US cups measures
116 g butter
116 g of whipped cream
97 g of granulated sugar
102 g brown sugar
1 teaspoon vanilla extract


264 g of icing sugar
50 grams of marshmallows

Weigh the butter, cream and sugars in a saucepan and heat to boiling. Mix all the time. Let it boil for about 5 minutes. Take off the heat and add salt if you used unsalted butter. Add marshmallows and icing sugar, you can mix and melt marshmallows within fudge or leave little bits whole. Place a 20 cm cake tin or other small, baking paper-lined container. Allow to cool in the cold well, before mold pressing.

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