Monday, 5 March 2012

Cookery Monday - Raspberry Fudge

Ready to get started!

Just look at all that sugar!!!  1lb in total.

Measuring 1/2 a pint of milk

 Checking we've just the right amount

The milk goes in first and we bring it gently upto the boil

The boys were fascinated watching the milk 
gradually start bubbling away.

In goes the butter 

and all that sugar!
 Time now to stir continuously until the sugar is dissolved.

While I was busy stirring:
It was time for our experiment.  No recipe for a raspberry flavoured fudge in our recipe book so we just ad-libbed. We used 50g frozen raspberries
and chopped them up really small with a pair of scissors.

They all wanted to have a go!

 Now that the sugar had dissolved and reached boiling point we put the lid on the pan for preciously 2 minutes.  The boys (esp. Charlie)
were amazed watching the foamy mixture rise higher and higher in the pan.

After the 2 minutes were up we let it simmer 
for 15 minutes while stirring occasionally

Then we turned off the heat and added the
vanilla essence & raspberries

Once it had cooled for 5 minutes we beat the fudge until it was just starting to loose it's shine.  After that we poured the fudge into our greased dish and waited for it to cool and set.

And here we go.

Ready to taste

The Verdict

O dear! Caden wasn't impressed! hah!
Quinn said it was delicious and Charlie said it was scrumy.  Caden said that he didn't like the taste or the texture.  I have to say that the texture wasn't perfect for fudge on this particular batch.  I personally thought the flavour was really good.  Will definitely try this one again and try to perfect that texture.  The texture issue wasn't related to adding the raspberries as I had a slight separation looking issue right at the beginning.  This may have been because I had to use some caster sugar to make up for a shortage of granulated or perhaps because I had to take a brief pause in the important stage of continuous stirring.  Anyway.... well worth a go if you have a soft spot for fudge.  :O)

The Recipe:


1/2 Pint (300ml) fresh milk
450g (1 lb) granulated sugar
100g (4oz) butter
1/2 tsp vanilla essence 
50g (2oz) frozen raspberries


  1. Pour milk into a saucepan.  Bring slowly to the boil.
  2. Add sugar and butter
  3. Heat slowly, stirring ALL the time, until the sugar dissolves and butter melts.
  4. Bring to the boil. Cover the pan with a lid. Boil for 2 minutes
  5. Uncover and continue to boil steadily, stirring occasionally, for a further 10-15 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb.  Temperature on a sugar thermometer, if used, should be 116 degrees Celsius (240F) 
  6. Remove from heat. Stir in vanilla and raspberries. Leave mixture to cool for 5 minutes
  7. Beat fudge until it just begins to lose its gloss and is thick and creamy
  8. Transfer to a greased 18cm (7in) square tin
  9. Mark into squares when cool.  
  10. Cut up with a sharp knife when firm and set.
  11. Store in an airtight container. 


  1. And the verdict? (looks amazing)

  2. So the real important part was it?!?!!?

    What would you change?

    1. I actually meant to update this post before it posted with a verdict picture, but didn't get round to it in time. The flavour was really really good, but I do want to try this again as we had a separation issue (which I've never had before) but that was before we added the raspberries so don't think any of our problems were to do with the added raspberries. Will update post tomorrow with the real verdict. :)

    2. What is this word store all about ? I'm sure I wouln't have any left to store it looked too scrum my xhilly