Fudge recipe with no white sugar or golden syrup

kiwibubbles, Jun 13, 8:39pm
anyone got one? i got heaps of brown sugar and icing sugar though and 1/2 tin condensed milk


juliewn, Jun 14, 12:03pm
Hi.. this is our favourite recipe - which I found here in TM recipes:

Microwave Fudge

4 cups icing sugar
2 tablespoons (or to your taste) cocoa
100 gms butter
1/4 cup milk

Mix all together in a deep microwave bowl, then microwave on high for 4 minutes, or longer, until the mix is boiling well - keep a check on it so it doesn't boil over.
Add 1 tsp vanilla essence, then beat till smooth

Add 1 1/2 cups coconut/nuts/dried fruit, etc.. before beating if you want.

Just delicious.

hestia, Jun 15, 1:11am

lycan19, Jun 15, 6:41am
Do you think it would still be nice if i was to use soy milk instead of cows milk?

duckmoon, Jun 15, 7:46am
coconut ice uses icing sugar

marcs, Jun 15, 11:32am
'There is this one here but you will have to adjust the recipe to the ingredients you have got.

We make this fudge for Xmas. It has become a bit of tradition for us. This fudge is sooo yum. Recipe says it will last for up to six weeks, but ours never does. It gets eaten long before 6 weeks is up. LOL.
Jo Segar's Fabulous Fudge
2 x 400 g cans sweetened condensed milk 2 cups firmly packed soft brown sugar 250 g butter 100 ml liquid glucose syrup 3 tb golden syrup 400 g white(or milk or dark) chocolate, chopped 1 tp vanilla Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin Placeall ingredients, except the chocolate and vanilla, in a large heavy based saucepan stir over medium heat until the butter melts and sugar dissolves. Bring to boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer. Stir often to prevent catching on the bottom Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth. Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks (haha yeah right)

ems4, Jun 16, 12:55am
Holy cow - this fudge is soooo good! This is our Christmas treat as well.A mouthful of pure sugar!

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