![]() Before it has completely cooled mark into squares with a knife.The advantage is that the batch lasts longer, as the other consumers are away at the dentist □. If you get it wrong, the bottom of the pan will have dark brown burnt sugar residues, and you will have made toffee instead (also good !) The taste is the same, but it can break your teeth. ![]() If you get it right, it should be fudge, and edible without breaking your teeth ☺️. At this point, and NO LATER, you pour it onto the baking tray. You will see what I mean – the mixture will start to change its consistency.Then at some point the mix will start to change texture. It will change colour to light brown and then a darker brown. Now keep stirring with a wooden spoon (non-stop) – if you stop stirring, it will burn and you will have toffee stuck to the pan.Combine the sugar, butter, milk and vanilla in a large sauce pan. When you can see the sugar just beginning to burn (little brown bits in it), then add the condensed milk. Line a 20x20cm tin (or larger depending on how thick you want the fudge) 2. Melt the butter in a saucepan and slowly add the sugar.Or you can make the hardest and tastiest brittle TOFFEE (that will break your teeth in real time)!īE WARNED!! Make it (and eat it) at your own risk! ![]() (Beware, as this will rot your teeth in time if you do not clean them properly)! You can make the most delicious moreish fudge you can imagine. Unless of course you ‘fudge’ the recipe and make toffee instead! Hybrid Recipe It has a sort of crystallized, grainy, crumbly texture. Today, you can find an endless array of fudge varieties, including peanut butter, caramel, mint, and even combinations like sea salt and dark chocolate.įudge has also become a canvas for creative culinary minds, who have infused it with flavours ranging from exotic fruits to spicy chilli peppers.īut the fudge in this recipe has no flavouring, apart from flavours from the three ingredients: sweet condensed milk, sugar and butter. The vanilla fudge you buy in the shops in the UK commonly has a sort of smooth, gooey consistency. Store in refrigerator.You lucky people get free access to this secret recipe right HERE !! Types of fudge This cookie fudge is quite rich, so small squares are best. Place fudge on a cutting board, and cut into desired number of squares.
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