Sunday, 15 July 2012
Funny, now that I am about to leave I become very South African with my cooking.
After the pumpkin fritters here now a recipe for fudge, with about a thousand pictures. The recipe is from a
South African magazine called 'Ideas'.
You will need:
650 g (750 ml) castor (superfine) sugar
1 can of condensed milk
115 g (125 ml) of butter
30 ml milk
15 ml water
15 ml syrup
a pinch of cream of tartar
some vanilla essence
Start by melting the butter, milk, syrup and water in a pot with a heavy base:
Once the butter has melted, remove the pot from the heat and add the castor sugar:
Bring to the boil and keep stirring for five minutes:
Remove from the heat, let cool for a minute, then add the condensed milk, stirring throughout:
Now put the pot on low heat and stir constantly for about 15 minutes, until the mixture turns light brown.
After the 15 minutes, let a bit of the sugar mix drop into a bowl with cold water. When it is ready it should form a ball in the water. Mine didn't, but I had enough of the stirring (halfway through the process I remembered that this is why I haven't made fudge in ages):
Nearly there :-):
Then take the mix from the heat, add the vanilla essence and the cream of tartar and pour it into a 20 x 20 cm cake pan lined with baking paper:
Leave to set for a while, then slize into squares and let it cool down all the way before taking it out. Store it in an airtight container:
Despite not forming a ball the fudge turned out great.
And now I must just pack those into the suitcase (another African present), and we will be ready for take-off tomorrow morning!
My next post will be from Germany.
Have a beautiful Sunday,
Lots of love,
Ps: I am linking to these lovely parties.