biscuite fudge

has anybody frozen this un iced is it ok when it come out and defrosts or do i make it a bit dryer to allow for moisture

caro25, I have very successfully frozen, for about 3 months, various uniced biscuit fudges but not the chocolate one that is usually iced which I rarely make as we prefer other options such as apricot fudge, caramel ginger slice, chocolate salami, lolly cake... . . I make all the fudge slices as per the recipe with no more or less added moisture and provided the fudge is frozen in a well-sealed container it is just as good after being frozen as if not frozen at all. :-))

many thanks um i havent got that many container lol so would it be ok to wrap them in glad wrap dont get a shock but i have to make 44 slices lol

oh and if you wouldnt mind could you post caramel ginger slicethat sound devine and choc salami hmm not shore about that one lol

caro25, how long do you plan on freezing the fudge slice(s) for? IMO baking is best stored in a container rather than being plastic wrapped – icecream containers make ideal freezer storage containers for baking as do well-washed Chinese takeaway containers so long as they’re not tainted with onion, etc.

Both of the recipes that you’d like can be found here on this Trademe MB…. .

The Caramel Ginger Slice or Truffles at:-
http://www.trademe.co.nz/Community/MessageBoard/Messages. asp
x? id=105000

and the Chocolate Salami at:-
http://www.trademe.co.nz/Community/MessageBoard/Messages. asp
x? id=71804

Because most fudge slices are quite sweet IMO they should be cut into smallish pieces or fingers. I use a 19cm (7½”) square tin and cut the slice into fingers that are 2cm (¾”) x 6. 25cm (2½”) so that each recipe makes 27 pieces + trimmings for the cook and/or helpers, so 44 pieces is not even two batches.

Hope that heIps.

lol no its 44 batches lol and mabey a weekfor freezing

oops, sorry I took the 44 to be pieces and I see now that you did actually say "slices" - WOW! ! ! that's a lot of fudge slices! ! ! ! ! I guess there must be a party or something being prepared for so I hope it all goes well for you.

Re the chocolate salami - IMO it is best if sliced very thinly whilst still fairly well-chilled and firmish i. e. softened only enough to allow for easy slicing and then because I find that it softens very quickly once sliced, I also think it is best if kept in the refrigerator until as close to serving time as possible. :-))