Fudge 1 Grainy fudge
Ingredients
4 tablespoons water
125 g butter
3 cups caster sugar
2 tablespoons golden or corn syrup
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
Step 1 - Butter a loaf tin and line with parchment paper and butter parchment paper. Place the water, butter, caster sugar and golden or corn syrup into a heavy-based saucepan and stir over low heat until all the sugar has fully dissolved. Brush down the sides of the pan with cold water to get rid of any stray sugar crystals. Add the condensed milk, bring to the boil on just under medium heat and cook, stirring continuously, for about 10 minutes, or until the mixture reaches a temperature of 283F/118°C on a sugar thermometer.
Step 2 - Remove the pan from the heat and set aside for half an hour*. Stir in the vanilla extract and beat with a wooden spoon until the texture is thick and creamy and a thick ribbon holds when you lift the spoon.
Step 3 - Pour the mixture into the prepared tin and cool at room temperature (this may take a few hours). Cut into squares once fully set and store in an airtight tin, wrapped with waxed paper or baking paper. The fudge will keep for up to four weeks.
Fudge 1 Grainy fudgeIngredients4 tablespoons water125 g butter3 cups caster sugar2 tablespoons golden or corn syrup3/4 cup sweetened condensed milk1 teaspoon vanilla extractStep 1 - Butter a loaf tin and line with parchment paper and butter parchment paper. Place the water, butter, caster sugar and golden or corn syrup into a heavy-based saucepan and stir over low heat until all the sugar has fully dissolved. Brush down the sides of the pan with cold water to get rid of any stray sugar crystals. Add the condensed milk, bring to the boil on just under medium heat and cook, stirring continuously, for about 10 minutes, or until the mixture reaches a temperature of 283F/118°C on a sugar thermometer.Step 2 - Remove the pan from the heat and set aside for half an hour*. Stir in the vanilla extract and beat with a wooden spoon until the texture is thick and creamy and a thick ribbon holds when you lift the spoon.Step 3 - Pour the mixture into the prepared tin and cool at room temperature (this may take a few hours). Cut into squares once fully set and store in an airtight tin, wrapped with waxed paper or baking paper. The fudge will keep for up to four weeks.
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