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Time for some cooking!
BASIC HOME-MADE FUDGE
Click here to download and print off a .pdf file of this recipe.
You may think that this is too simple for a recipe page but it does reflect
a quick and easy way to make an after-dinner sweet!
The key word here is 'experiment'.
Follow the instructions carefully for a real fudge treat!
"And what's the recipe today, David........."
A BASIC FUDGE RECIPE
1 Kg. Caster Sugar
200ml Evaporated Milk
100g Unsalted Butter
1 tsp Cinnamon
1 tsp Vanilla Essence
1 tsp Rum Flavour Essence
A Pinch of Salt
(You will also need a Cooking Thermometer)
"And this is what you do........."
Put the sugar, butter and evaporated milk into a large saucepan and bring to a good boil, (not a rapid boil) stirring often. Check the temperature with the cooking thermometer and stop the boiling when it reaches 115degrees Centigrade (236 degrees F).
Now stir in all the flavourings and the salt.
Beat the mixture quite well until it starts to thicken.
Empty the saucepan contents into a shallow tray lined with greased foil or with non-stick grease-proof paper.
After it's cooled somewhat carefully score it with a sharp knife into cubes.
Leave in a cold place to set, then seperate the cubes and put in the fridge.
Experimentation is the keyword in this recipe! Although this basic recipe makes a rather 'grainy' fudge (personally I rather prefer this type of fudge) you can add whatever you want to the mixture, such as nuts, raisins, chopped cherries, nougat, chocolate chips, or whatever you fancy. Further research on the internet will give you fudge recipes that you never dreamed of, and some recipes are for a real smooth, non-grainy, fudge!
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