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Recipe of the Month : June

Fudge has become a family favourite in our household and is a brilliant idea for a low cost gift as it only contains four ingredients. And no one will believe that you made it yourself!

English Singing Bakerx

Ingredients

Method

A can of condensed milk (the number of grams vary from supermarket to supermarket but it doesn't make too much difference - I used Sainsbury's own brand)

 

5 fl oz(150ml) milk

 

1 lb (450g) demerara sugar

 

4 oz (115g) butter

A20cm square or traybake tin

 

Greaseproof paper

 

A large saucepan

 

A wooden spoon

 

A measuring jug

 

A couple of teaspoons

 

A Table Knife

Equipment

7. June

1.Grease and line the tin with greaseproof paper and set aside. Weigh all the ingredients and place them into a large saucepan. When you have measured the milk in the measuring jug, rinse out with water and then fill with cold tap water so it is ready when you need to test the fudge. Heat the pan on a low heat stirring with a wooden spoon all the time till the butter melts and sugar dissolves.

 

2.When the ingredients have become one mixture, bring it to a boil and then bring down the heat to a simmer for 10 - 15 minutes. Don't stop watching the pan or stirring for a moment as the bottom can easily catch around the sides. To prevent this, scrape around the edges of the pan as well as in the centre and it is less likely to burn. Be careful when stirring as boiling sugar is incredibly hot and when it is boiling it can splash out of the pan!

 

3.To test whether the mixture is ready, use a teaspoon to drop a bit into the measuring jug filled with cold water. When it is ready, the mix will form a small ballwith a soft pliable texture so you can squeeze it between your finger and thumb. This is called soft ball stage and you can also test it with a sugar thermometer which should read 118 degrees.

 

4.Remove the pan from the heat and beat with the wooden spoon till it becomes very thick and starts to set around the sides of the pan. This step requires 10 minutes of elbow grease but it is worth it in the end!

 

5.Pour the fudge into the prepared tin and spoon with a table knife quickly as it begins to set very fast. Get as much of the fudge out of the pan as you can and when it has set too hard to take out anymore, pour over boiling water and it will take the hardened bits off the pan.

 

6.When it is cool, cut into inch sized squares and package in whatever way you choose. I used a glass biscuit tin from Tiger so you could see all the fudge inside.

 

 

June