It's fair to say that in this house we have a bit of a sweet tooth. One of our favourite treats is fudge - and what easier way to indulge this craving than to make it yourself! This is my mam's foolproof recipe for delicious fudge. So, are we set? Let's do it!
You will need:
120ml evaporated milk
200g white sugar
200g brown sugar
170g butter
1/4 teaspoon salt
1 teaspoon vanilla extract
60ml Baileys or other liqueur (optional)
up to 200g icing sugar
(you will also need a sugar thermometer and a heavy bottomed pan)
1. In a heavy bottomed pan, put the evaporated milk, butter, brown and white sugar and salt. (At this point you will realise that this ain't no health food! I say embrace it, a little of what you fancy does you good!).
2. Heat to melt the butter and keep stirring as you increase the heat to boiling point (it will look frothy and light brown and rises quite a lot - so make sure you choose a large pan!)
3. Using a sugar thermometer, get the mixture to between 230-240˚F.
4. Take off the heat to cool for a minute or two, before stirring in the liqueur and vanilla essence (or whatever you choose to flavour it).
5. Then, slowly sift the icing sugar, in portions, into the pan, stirring thoroughly each time. Taste as you go along as you may not need all the icing sugar - it depends upon how sweet you like it! You want a fairly thick consistency that you can level easily in the tin.
6. Once you have stirred in all the icing sugar and made sure it's mixed thoroughly, transfer it into a greased lined tin (ensure the lining is hanging over the edge you can lift it out easily once set).
7. Leave overnight or in the fridge for an hour or so to set. Score whilst warm and enjoy once cool!
You will need:
120ml evaporated milk
200g white sugar
200g brown sugar
170g butter
1/4 teaspoon salt
1 teaspoon vanilla extract
60ml Baileys or other liqueur (optional)
up to 200g icing sugar
(you will also need a sugar thermometer and a heavy bottomed pan)
1. In a heavy bottomed pan, put the evaporated milk, butter, brown and white sugar and salt. (At this point you will realise that this ain't no health food! I say embrace it, a little of what you fancy does you good!).
2. Heat to melt the butter and keep stirring as you increase the heat to boiling point (it will look frothy and light brown and rises quite a lot - so make sure you choose a large pan!)
3. Using a sugar thermometer, get the mixture to between 230-240˚F.
4. Take off the heat to cool for a minute or two, before stirring in the liqueur and vanilla essence (or whatever you choose to flavour it).
5. Then, slowly sift the icing sugar, in portions, into the pan, stirring thoroughly each time. Taste as you go along as you may not need all the icing sugar - it depends upon how sweet you like it! You want a fairly thick consistency that you can level easily in the tin.
6. Once you have stirred in all the icing sugar and made sure it's mixed thoroughly, transfer it into a greased lined tin (ensure the lining is hanging over the edge you can lift it out easily once set).
7. Leave overnight or in the fridge for an hour or so to set. Score whilst warm and enjoy once cool!
Posts
No comments:
Post a Comment
Thanks for your comments!