Fudge that DOESN'T need to be kept in the fridge...

[Netix]

I used to make the evil bellybelly fudge a lot. But things change. O_o Anyway, it got a little frustrating that it has to be stored in the fridge, or else it just goes way to soft. Makes it hard to gift. Or is it just me? A question regarding the "cooked" fudges, do they stay firm when not stored in the fridge? I don't want rock hard fudge, but something that stays in a block at room temperature like the caramel blocks of fudge often on service station counters. Wondering before i start cooking fudge as gifts....

If anyone has any "totally must try" recipes, feel free to post them too.

Thank you

[~~Snoogans~~]

0o0o0h am so glad you have posted this! Netix!

I made the bellybelly fudge the other week and asked the question of how do I get it to NOT melt!

So I shall be stalking and hopefully someone will have an answer! ( I want to gift them as well )

[Sunny Love]

I use 250g of melted marshallow added to my recipe, and *touch wood* its lasted in this humidity.
I used the recipe found on the blog Bubble & Sweet.....peppermint cookie fudge, and it's a to indulge in!

[Netix]

Thanks. I have been doing lots of reading, material kindly provided by Dr Google, and it seems that bellybelly fudge could be one of very, very few 'fudges' to be kept in the fridge.

Now if you will excuse me, I must go post on another of my threads before I drool on my phone....

[misty]

Try a traditional fudge recipe. It is much nicer fudge and stays solid at all temps. It is a completely different consistency to the commercially prepared fudges though, and will crumble and dissolve in liquid or on your tongue.

[Netix]

Misty; traditional fudge as in cooked sugar to soft ball, add butter, let cool, and whip? This was what I meant by cooked fudge, I probably should have said that. Sorry. I have found a number of very delish recipes to try out, including red velvet.....

[misty]

Yep, that's traditional fudge. Cooked fudge.