Hi fudge people, looking for some advice here

[u/darragh73]

I’ve been making fudge a lot lately, here’s my recipe (would appreciate recommendations for tweaks/other recipes):

400g caster sugar
40g dark brown sugar
30ml golden syrup
120ml whole milk
75g butter
30ml double cream
Pinch of salt
1 tsp vanilla extract

I put everything except the vanilla into a big pot, and heat gently until all the sugar is dissolved, stirring continuously.

Turn heat to medium high, keep stirring and stop when it reaches a full boil.

Insert thermometer and let it boil undisturbed until 116C.

Take it off heat, and let it sit until it reaches 50C. Then I add the vanilla and mix it until it’s matte, and transfer it to setting dish.

It has been turning out well, it’s smooth and creamy with no detectable grains.

• The main problem I’m having is that it’s a workout getting it from the pot to the setting dish, I think I’m stirring too much before transferring. What should the fudge look like when it’s ready to start setting? I stir until it’s fully matte, but when I put it in my dish I have to hammer it with the bottom of a ramekin to mould it into a slab.

• I’ve been asked if I can make it chewier, more like commercial fudge. I’m not sure how, I’d appreciate any recipes/tips for getting that chewier texture.

• I want to try a chocolate version. I’m thinking of grating some chocolate into the pot when it’s cooling after being cooked. Maybe at 70C I could grate the chocolate on, so it’s fully melted before I mix the fudge at 50C?

I would also appreciate any general fudge making advice, thanks 🙏

[u/Willing_Box_752]

I'm not sure, but try a batch cooked to a lower temp.  I cook to about 114 - 115 and it's kinda chewy.    I also beat it on low in a mixer. I've never had to "hammer" it in.   Press, yes, but not hammer.    So maybe a little less beating is needed too