Brown Sugar Fudge
1 1/2 cups (300 grams) light brown sugar
3/4 cup (150 grams) evaporated milk
150 grams butter
1 tablespoon vanilla essence
1/2 cup icing sugar
2 Cadbury Crunchie bars
In a heavy-bottomed, medium sized saucepan place the butter, brown sugar and milk. Turn the heat to medium-low and stir the mixture until all is melted and combined. Keep it on medium-low until the mixture starts to bubble, then keep it simmering for about half an hour.
While the mixture is simmering you need to keep a close eye on it and keep stirring it every now and then, so that it doesn't boil over. If you have a candy-thermometer you can know exactly when the fudge is ready - the mixture should be at 113 degrees celsius (236 degrees fahrenheit).
It is quite slow, and if you don't have a thermometer you can test if the mixture is ready by dipping a spoon in and letting a small drop fall into a glass of cold water. It should form a small ball as it falls through the water. It should take 30 minutes.
While it is simmering line a tin (about 11 cm square) with clingfilm. Then take your chocolate bars, if you are using them, and break them into small pieces.
When the mixture is ready, pour it into a large mixing bowl and beat it until it is thick. This will take about 4 minutes with an electric beater and you will see that it is thick and beginning to set. Mix in the broken candy and pour it into the prepared tin.
Chill the fudge for at least a couple of hours and then slice into squares.
1 1/2 cups (300 grams) light brown sugar
3/4 cup (150 grams) evaporated milk
150 grams butter
1 tablespoon vanilla essence
1/2 cup icing sugar
2 Cadbury Crunchie bars
In a heavy-bottomed, medium sized saucepan place the butter, brown sugar and milk. Turn the heat to medium-low and stir the mixture until all is melted and combined. Keep it on medium-low until the mixture starts to bubble, then keep it simmering for about half an hour.
While the mixture is simmering you need to keep a close eye on it and keep stirring it every now and then, so that it doesn't boil over. If you have a candy-thermometer you can know exactly when the fudge is ready - the mixture should be at 113 degrees celsius (236 degrees fahrenheit).
It is quite slow, and if you don't have a thermometer you can test if the mixture is ready by dipping a spoon in and letting a small drop fall into a glass of cold water. It should form a small ball as it falls through the water. It should take 30 minutes.
While it is simmering line a tin (about 11 cm square) with clingfilm. Then take your chocolate bars, if you are using them, and break them into small pieces.
When the mixture is ready, pour it into a large mixing bowl and beat it until it is thick. This will take about 4 minutes with an electric beater and you will see that it is thick and beginning to set. Mix in the broken candy and pour it into the prepared tin.
Chill the fudge for at least a couple of hours and then slice into squares.
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