Simply Trini Cooking

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  1. Kimberly
    February 27, 2008 • 7:30 pm

    I LOVE fudge :)

  2. Anonymous
    February 18, 2009 • 8:56 pm

    I saw this here last week and made it today. Something my mother made when I was a kid and I had forgotten all about it.
    My kids love it too.

  3. Raz4125
    February 18, 2009 • 11:42 pm

    I’m glad you liked it. Come by again soon!

  4. Anonymous
    April 12, 2009 • 9:05 pm

    cool i jus made it, i added some coconut cream bitters and nutmeg….tasted reallly good

  5. Anonymous
    May 5, 2009 • 6:43 pm

    Just made this! It was great! It was my first attempt at making fudge and it worked! Thanks!

  6. caribbean chic
    September 2, 2009 • 9:05 pm

    Good trini cooking

  7. Felix
    September 3, 2009 • 1:11 am

    Thank you :-)

  8. Dani
    October 7, 2009 • 6:29 pm

    by condensed milk, do u mean the really thick sweetened stuff?

  9. Felix
    October 7, 2009 • 8:12 pm

    Yep! :-)

  10. Dani
    October 8, 2009 • 12:10 am

    mmmm I made it today, SO good! My roommate is trying to hog it all now =)

  11. Jamila
    February 26, 2011 • 2:25 am

    My sugar caramelized a little and now my fudge has brown spots i it. The heat was set on the lowest setting that it could be placed on…

  12. Felix
    February 26, 2011 • 1:02 pm

    Fudge takes a little practice to get it at the right consistency. Make sure to use the water test to help you.

  13. rickierich
    July 6, 2011 • 1:56 am

    can you do it without condensed milk

  14. Felix
    July 7, 2011 • 12:18 am

    It may be possible but it is a lot easier to use the condensed milk.

  15. Perry
    December 1, 2011 • 4:02 pm

    This is what Guyanese call ‘peera’; mine always comes out perfect, but it’s so simple to make anyway. And I always add vanilla and sometimes I embellish it with flaked almonds. But of course, it’s perfect on its own. Bye!

    • Sarah
      August 28, 2013 • 7:34 pm

      I’m Guyanese born and raised and I don’t know of that term peera for fudge. I grew up hearing it being called fudge

      • Felix
        August 28, 2013 • 10:25 pm

        You’re right, Peera is something totally different.

  16. Unknown
    June 1, 2012 • 9:18 pm

    gotta try this over the weekend

  17. LittleDimka
    June 7, 2012 • 5:34 pm

    I tried this recipe and failed. I used most of it doing the water test. The remaining mixture turned out like toffee. You were absolutely right to warn about the toffee error. I will try it again this weekend and hopefully mine will look as wonderful as the pic above. Can you tell me how long to stir the mixture on average. That way I may avoid making another batch of toffee.

  18. un known
    December 6, 2012 • 2:01 am

    delicious

  19. Sarah
    August 23, 2013 • 3:31 am

    Hey I tried this and failed. Yours looks like the fudge I remember eating back home. I need some help figuring out what went wrong. I followed the recipe exactly. The only thing I can think of is that I used dark brown cane sugar by domino instead of the regular Demerara brown sugar. Could that be the mistake I made. It came out looking gritty and clumpy instead of smooth. Also while bowling the mix I noticed that the oil from the melted butter was separating from everything else. Can you please help? I would love to make this for my kids.

    • Felix
      August 23, 2013 • 10:26 am

      It’s simple Sarah you took too long, so the fudge got hard. You have to use the “ball test” I described and then quickly place the fudge in the dish to cool. It takes practice to do it so don’t despair you’ll get it. Keep on trying. :)

      • Sarah
        August 28, 2013 • 7:20 pm

        Ok I tried it again and this time the ball test came out fine just as is shown above. Then I quickly poured it into the pan as you stated. However, the fudge didn’t set at all. It remained sticky like toffee. This is after I did the ball test and I used a candy thermometer to be on the safe side. Is there an additional step that I”m missing in the end? When I check other websites they state to beat the fudge until it thickens like peanut butter and some of the gloss is gone. Well I had a glossy top and the fudge consistency was like toffee so I’m guessing that maybe I need to beat the fudge after removing it from the stove before placing it in a dish to set. Will that help?

        • Felix
          August 28, 2013 • 10:22 pm

          If it is sticky like toffee that means that you took it out before time. No need to beat until it thickens and all of that…Just continue practicing and you will get it eventually. As I said before this is one recipe you will have to practice before you get it right. Next time you’re doing the “ball test” make sure it is firm; not too soft like toffee but not too hard till it gets brittle. Good luck you’re nearly there :)


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