Hi, Joan here, using my husband's account. I made some fudge with your recipe and it is brilliant. Thank you so much! First time I've made fudge. I left out the rum and raisins so I had vanilla fudge, and it's turned out very well. Your video is really helpful too. I can see I'll be making it again soon. 😍
Thank you for sharing your receipe! I tried other receipes before but it didn’t turn out well, but yours worked, and this is the first time I am making fudge. Although can I ask, my fudge ended up a bit harder than I preferred, could this be because I placed it in the fridge when it was still warm? And also is vanilla extract required?
Hi! I’m so glad the recipe has worked for you and that you like it! Vanilla extract isn’t necessarily required, its up to personal taste. When we make the fudge its very creamy and we get this texture by leaving it to set overnight out of the fridge, my partner prefers it hard which is why he likes it set in the fridge. I hope this helps -Rosie Baker Team
Hi Daisy Glucose is what makes fudge creamy. Without it your sugar may recrystallise when it cools causing a grainy fudge. Liquid glucose can be found in the baking isle in most supermarkets. Hope this was helpful - Rosie
Hi, Joan here, using my husband's account. I made some fudge with your recipe and it is brilliant. Thank you so much! First time I've made fudge. I left out the rum and raisins so I had vanilla fudge, and it's turned out very well. Your video is really helpful too. I can see I'll be making it again soon. 😍
Thank you Jean! It’s lovely to know that you’ve made the fudge and enjoyed it 🥰
👍🇦🇺💕
Thank you for sharing your receipe! I tried other receipes before but it didn’t turn out well, but yours worked, and this is the first time I am making fudge. Although can I ask, my fudge ended up a bit harder than I preferred, could this be because I placed it in the fridge when it was still warm? And also is vanilla extract required?
Hi!
I’m so glad the recipe has worked for you and that you like it! Vanilla extract isn’t necessarily required, its up to personal taste. When we make the fudge its very creamy and we get this texture by leaving it to set overnight out of the fridge, my partner prefers it hard which is why he likes it set in the fridge. I hope this helps
-Rosie Baker Team
Is the glucose essential ?
Hi Daisy
Glucose is what makes fudge creamy. Without it your sugar may recrystallise when it cools causing a grainy fudge. Liquid glucose can be found in the baking isle in most supermarkets. Hope this was helpful
- Rosie
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