Hello Folks,
We had a light dusting of snow last night but its started again, bang goes my idea for this weekend.
Oh well never mind, I have been pottering around this morning after buying all the ingredients last night for my fudge and have made 3 batches of vanilla fudge. Not bad for the first time trying this receipe which is out of the River Cottage Everyday book.
Makes 35-40 small squares can use receipe to make other fudge just omit the vanilla
300g caster sugar, 1 tablespoon golden syrup, 100g unsalted butter cut into chunks, 100ml double cream and 1 teaspoon vanilla extract
Using a few drops of sunflower oil lightly oil a banking dish etc 15 x 22cm (I used a glass dish)
Put the sugar, syrup, butter and cream in a heavy-based saucepan, making sure it is not more than a third full, as the mixture will bubble up when it boils. Heat gently, stirring all the time, until the sugar has completely dissolved - tip the pan to make sure there are no crystals still visible on the base.
Stop stirring, put a sugar thermometer in the pan (I do not have one so guessed) and turn up the heat. Let the mixture boil hard until it reaches 116C (soft-ball stage). This may happen quite fast, or take 15 minutes or more, depending on the heat of your hob and the conductivity of your pan - so keep a sharp eye on ther thermometer. Take the pan off the heat and leave to stand for 10 minutes.
Add the vanilla and beat, vigorously until the mixture thickens, becomes slightly grainy and starts to come away from the base of the pan. This can take up to 10 minutes, so you might want to use an electric whisk (dont over whisk, I did with my first batch - still usable but not so pliable). Tip into the prepared dish, smooth the top with a metal spoon and leave to cool.
Mark it into squares with a small, sharp knife while its still slightly soft, then leave for 3 or 4 hours to firm up completely. Remove from the dish and store in an airtight container.
The picture is at the stage of cooling in my glass dish, hope you might give it a go, until next time do take care, lol
We had a light dusting of snow last night but its started again, bang goes my idea for this weekend.
Oh well never mind, I have been pottering around this morning after buying all the ingredients last night for my fudge and have made 3 batches of vanilla fudge. Not bad for the first time trying this receipe which is out of the River Cottage Everyday book.
Makes 35-40 small squares can use receipe to make other fudge just omit the vanilla
300g caster sugar, 1 tablespoon golden syrup, 100g unsalted butter cut into chunks, 100ml double cream and 1 teaspoon vanilla extract
Using a few drops of sunflower oil lightly oil a banking dish etc 15 x 22cm (I used a glass dish)
Put the sugar, syrup, butter and cream in a heavy-based saucepan, making sure it is not more than a third full, as the mixture will bubble up when it boils. Heat gently, stirring all the time, until the sugar has completely dissolved - tip the pan to make sure there are no crystals still visible on the base.
Stop stirring, put a sugar thermometer in the pan (I do not have one so guessed) and turn up the heat. Let the mixture boil hard until it reaches 116C (soft-ball stage). This may happen quite fast, or take 15 minutes or more, depending on the heat of your hob and the conductivity of your pan - so keep a sharp eye on ther thermometer. Take the pan off the heat and leave to stand for 10 minutes.
Add the vanilla and beat, vigorously until the mixture thickens, becomes slightly grainy and starts to come away from the base of the pan. This can take up to 10 minutes, so you might want to use an electric whisk (dont over whisk, I did with my first batch - still usable but not so pliable). Tip into the prepared dish, smooth the top with a metal spoon and leave to cool.
Mark it into squares with a small, sharp knife while its still slightly soft, then leave for 3 or 4 hours to firm up completely. Remove from the dish and store in an airtight container.
The picture is at the stage of cooling in my glass dish, hope you might give it a go, until next time do take care, lol
Posts
This sounds fabulous Shree, yum...yum...xx
ReplyDeleteOh,Shree...I have put weight on just looking at your scrummy fudge! Ruth x
ReplyDeletethank you for the receipe! yum
ReplyDeleteOooh, your fudge looks delicious, Shree, I hope there are no calories in just looking, lol. I might have a go at making some, it would make lovely gifts for people. Love the photo on your profile, nice to put a face to the name. CoB
ReplyDelete