Whis is fudge in fudge shops so expensive??? - HotUKDeals
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Whis is fudge in fudge shops so expensive???

samwhitewick Avatar
8y, 3m agoPosted 8 years, 3 months ago
Is this only me or do you think its expensive???
samwhitewick Avatar
8y, 3m agoPosted 8 years, 3 months ago
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(26) Jump to unreadPost a comment
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#1
i think cos proper stuff handmade and uses copious amounts of cream which is expensive
[mod]#2
Never taken any notice of the price..........just buy it if i want it. How much is it then?
#3
Some places it can be like £1.25-£1.50 per 100 g
#4
mmmmmmmmmm share then
[mod]#5
That's not too bad..............wait till you have kids and you make the mistake of giving them a scoop and a bag at the pick and mix. Kiss goodbye to £5-£10 :lol:
[mod]#6
Because its a specialist product being sold in a specialist shop as opposed to from a commercial kitchen.
#7
easy to make yourself.......

plus you know whats going in it
1 Like #8
Syzable
That's not too bad..............wait till you have kids and you make the mistake of giving them a scoop and a bag at the pick and mix. Kiss goodbye to £5-£10 :lol:


Make them pick sherbert flyin' saucers if you go to the pink 'n' mix.....
1 Like #9
Aint Black Gerbil working in a fudge warehouse, packing fudge?
[mod] 1 Like #10
CHARLIETHIRTYTWO;2780915
Make them pick sherbert flyin' saucers if you go to the pink 'n' mix.....


I never mix up the pink with anything else. :w00t: ;-)
1 Like #11
skusey;2780923
Aint Black Gerbil working in a fudge warehouse, packing fudge?

[SIZE=7]
[COLOR=Red]hahahah u are a legend....have some rep[/COLOR][/SIZE]
#12
choc1969;2780907
easy to make yourself.......

plus you know whats going in it


might give it ago
#13
skusey
Aint Black Gerbil working in a fudge warehouse, packing fudge?
lmao:thumbsup:
#14
#15
skusey
Aint Black Gerbil working in a fudge warehouse, packing fudge?


:w00t::giggle:
[mod]#16
holly100


Just tried this now and it went incredibly wrong!!
#17
lol fudge mania
#18
whats fudge made of anyway
[mod]#19
monkeybrains
whats fudge made of anyway


Sugar, sugar, sugar, milk and butter. You can add other ingredients like cream etc. Although mine is setting, it looks dreadful!!
#20
magicjay1986
Sugar, sugar, sugar, milk and butter. You can add other ingredients like cream etc. Although mine is setting, it looks dreadful!!


Where are the pics then!??:w00t:
#21
magicjay1986;2781415
Just tried this now and it went incredibly wrong!!


Lol, 90% of the comments below the recipe went wrong
[mod]#22
Titchimp
Lol, 90% of the comments below the recipe went wrong


Hahaha...soon to be 95%...liars!
[mod]#23
birdyboyuk
Where are the pics then!??:w00t:


I am too embarassed. Next time I will just buy some!!
#24
I use this as a basis (thanks to James Martin)....even my nephews/neices can do it

[B]Ingredients

[/B] oil, for greasing
300ml Milk
350g caster sugar
100g unsalted Butter
1 tsp vanilla extract

[B]Method

[/B]
1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.
#25
CHARLIETHIRTYTWO
Make them pick sherbert flyin' saucers if you go to the pink 'n' mix.....


you've been watching to much Peter Kay / Paddy McGuiness aint ya lol :thumbsup:
#26
The clotted cream gives a really rich and delicious fudge. Ingredients
275 Gram Caster sugar (10 oz)
100 Gram Golden syrup (3 1/2 oz)
225 Gram Clotted cream (8 oz)
1/2 Teaspoon Vanilla essence
Method
Makes 36 pieces

Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F.

Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm (8 inch) square tin. Leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

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