Making fudge can be a bit of a faff but it is worth it. This recipe uses thickened cream instead of condensed milk giving the fudge a lovely texture and creamy taste. To make this recipe you will need a thermometer to measure the temperature of the mixture as it cooks and cools. Follow the temperature advice; I did not do this the first time I made fudge and ended up with a soft toffee which was OK but not fudge.
If you want to add chocolate or nuts or dried fruit to your fudge do so once the mixture reached the 60 degrees C point.
I don't have a thermometer but nevertheless it turned out great! - 27 May 2015 (Review from Allrecipes UK & Ireland)
Wicked recipe that deserves more recognition, followed it letter by letter the first time and it was delicious the second time I substituted 100 mills of cream with 100 mills of Baily’s Orange Truffle and some raisins that I’d pre-soaked in rum and it was luscious. The only tip I’ll add is that it is crucial that you get the temperature up 116 - 07 Apr 2015 (Review from Allrecipes UK & Ireland)
I was worried that I didn't have a thermometer, but seemed to turn out OK... I just took my time, making sure it had reached the "balling stage" and let it cook at room temperature, rather than in the fridge which I might have done instinctively. - 03 Jan 2015 (Review from Allrecipes UK & Ireland)