Sunday, 27 July 2014

Really Very Tasty Caramel Fudge

I'm not really a great maker of sweets. As children we loved them. The confectionery pages of the Edmond's Cookbook were splattered and worn care of our experimentation. Anyway, after the promise of Friday fudge fell through for my School Group Class, I thought I'd dust off an old recipe and give it another try.

Tasty Caramel Fudge

3 cups sugar
1/2 cup milk
Heat in a heavy based saucepan until just boiling. Then add:
a 395g tin condensed milk
1 tablespoon golden syrup
125g butter

Boil until the soft ball stage is reached, 116deg. C. Take from the heat and pour into the bowl of an electric stand beater. 

Beat for about 5 minutes at low speed until thick and cooled. The mixture gets quite thick, so take care to not to overtax your beater! 

Pour into a lined baking tray and allow to cool completely before slicing into little squares.

Old fashioned never goes out of style.

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