This yummy fudge is a fail-safe recipe perfected by CARNATION - they taste as good as they look!

* 397g can CARNATION Condensed Milk
* 150ml (¼ pt) milk
* 450g (1lb) demerara sugar
* 115g (4oz) butter
* 150g (5 ¼ oz) glace cherries, halved
* 55g (2oz) stem ginger, chopped

# 1 Grease and base line a 20cm (8in) square tin with baking parchment.

# 2 Heat the milk, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Test the fudge at intervals by dropping a little of the mixture into ice-cold water. Press the blob between your fingers (carefully as it will be very hot!). If a soft ball forms then it's ready to beat.

# 3 Remove from the heat, cool slightly and beat the fudge until thick and grainy. This usually takes about 10 minutes - see if you can find a couple of eager helpers.

# 4 Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

TIPS: Once you've mastered the original recipe, try these versions - or get creative and invent your own!

* Chocolate - melt 150g (5 ¼ oz) plain chocolate and stir through before beating the fudge.
* Rum and raisin - stir through a good dash of rum and 115g (4oz) chopped raisins.
* Toasted pecan and cinnamon - toast a large handful of chopped pecan nuts in a dry pan with a sprinkling of cinnamon until the nuts start to smell aromatic. Set aside to cool slightly then stir through the fudge mixture at the end of beating.
* Confectionery fudge - chop up your favourite chocolate such as KitKat or Munchies and stir through cooled beaten fudge.

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