MILK FUDGE

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1. Pour milk into a saucepan. Bring slowly the boil

2. Add sugar and butter. '

3. Heat slowly, stirring all the time, until sugar dissolves and butter melts.

4. Bring to the boil. Cover pan with lid. Boil for 2 minutes.

5. Uncover and continue to boil steadily, stirring occasionally, for a further 10-15 minutes or until a little of the mixture dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature ii»n a sugar thermometer, if used. should be 116°C (240°F)

6. Remove from heat. Stir 'in vanilla. Leave mixture to cool for 5 minutes.

Beat fudge until it just begins to lose its gloss and is thick and creamy.

8. Transfer to a greased 18cm (7 inch) square tin

9. Mark into squares when cool. Cut up wit a sharp knife when firm and set.

10. Store in an airtight container. Variations

cherry fudge

Follow recipe and method for milk fudge (above). Add 50g (2oz) chopped glace cherries with vanilla.

chocolate FUDGE

Follow recipe and method for milk fudge (above). Melt 1OO g (4oz) grated plain chocolate in milk before adding sugar and butter.

 

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