Vanilla fudge recipes
Ingredients
- 1 teacup of milk
- Large Tin Of Condensed Milk
- 900g granulated sugar
- 100g Butter
Method
- 1.Melt butter and sugar. Add condensed milk and teacup of milk.
- 2.Stir and turn up heat until mixture reaches boiling point.
- 3.Turn the heat down and stir for 45 minutes.
- 4.Remove from the heat and beat 60 times. Put a wee bit on a plate to see if it sets.
- 5.Pour mixture into shallow tray.
- 6.Score the tablet surface marking into squares and allow to set and cool down.
thumbpromote_.png){kind=small}
Ingredients
- 397g can Carnation Condensed Milk
- 150 ml Milk
- 450g Demerara sugar
- 115g Butter
- OPTIONAL INGREDIENTS:
- 150g Glace cherries, halved
- 55g Stem ginger, chopped
- 150g Dark chocolate chopped
- 85g Toasted hazlenuts
- 150g Raisins soaked
- 3 tbsp. Rum (until they have absorbed the rum)
Method
- 1.Grease and base line a 20cm (8”) square tin with baking parchment.
- 2.Heat the milks, 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, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice-cold water.
- 3.Remove from the heat and beat the fudge until thick and grainy (about 10 minutes).
- 4.Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.
Carnation has contributed to these popular cooking recipes:
Ingredients
- YOU'LL NEED
- 125g/4oz unsalted butter (i use lurpak)
- 1kg granulated sugar
- ½ pint Full Fat Milk
- 400g tin of condensed milk (i've only found 397g tin n still works)
Method
- Over low heat (i put it at lowest setting for gas hob), melt the butter in a large, heavy based saucepan. Add the sugar and milk once butter is melted. Keep stirring until the sugar has dissolved. This can take quite a long time because it needs to be done on low heat. It can look like the sugar's melted when it hasn't. I check by dipping metal spoon in cos it's easier to see the grains of sugar on the back of spoon as it runs off. Keep doing this now n again until the back of the spoon is completely smooth with no grains.
- Add the condensed milk, turn up the heat a wee bit and bring to the boil very slowly. Stir a few times but don't over stir. Once it begins to boil turn the heat back down to lowest setting again and let it simmer. It says in the recipe for 20mins but I find it takes much longer than this. I don't stir it unless I think it's sticking at bottom of pan, n when i do stir it I do it very gently n only once then stop. If you stir it too much it doesn't turn out nice. After 20/30 minutes you can test the mixture by dropping wee bit of it into bowl of cold water from the spoon. If it turns into a soft ball that you can pick up between your fingers then it's time to remove from heat. I've found this takes longer too than what recipe says. I let it simmer until it's a nice caramel colour (just turning brown but not dark brown).
- Take off the heat n beat well for 3-5mins. Pour into a tray lined with greaseproof paper and score into chunks so that it's easier to break when cooled.
2 Comments
-
-
Add commentCatriona :) Mon Aug 24 2009 • Reply
oh, and why is this marked as scandinavian??
Catriona :) Mon Aug 24 2009 • Reply
WOOOOO!! Scottish tablet :) x