![]() I live at high altitude and it takes me 3 hours to make it. Put butter in a saucepan or pot over medium fire to melt.When the butter has melted place sugar and milk and stir gently and constantly until mixture becomes golden brown, leaves the side of the saucepan and thickens. Maybe add 2 1/2 tablespoons of corn syrup to break down the sugar?ĥ. Any sugar crystals remaining on side of pan can fall back into the syrup making it grainy. Once sugar is all melted, with a wet pastry brush, brush down the sides of the pan really well several times before the sugar comes to boil. This will remove any dried sugar crystals from being reintroduced into the syrup.Ĥ. Periodically wash off wooden spoon before you put it back into the syrup. ![]() Don't bring it to a boil before all of sugar is melted.ģ. Rub the sugar syrup in between your fingers for smoothness. Spray sides of pan and wooden spoon with oil.ģ. Also, if you live at high altitude, for every 1,000 ft subtract 2 degrees from the recipe cooking temperature to achieve soft ball stage.Ģ. Test your thermometer to see if it is working properly. Store, tightly covered, in the refrigerator. When the mixture reaches the soft ball stage (234-240F), reduce. Use a candy thermometer to monitor the temperature of the mixture. Bring to a boil over medium heat, stirring frequently. Place sugar, evaporated milk, and marshmallows in a large saucepan. When candy is firm, use the foil to lift the fudge out of the pan. Combine butter, chocolate, and vanilla in a medium bowl. Top each square with a piece of nut, if desired. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help. Immediately spread fudge into the prepared pan. Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes). Immediately remove saucepan from heat.Īdd butter and vanilla, but do not stir. ![]() Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-high heat to boiling. In saucepan combine sugar, evaporated milk, milk, and salt. Butter the sides of a heavy 2-quart saucepan. All you need is one taste to take you back to when granny used to make.Line an 8x4x2-inch loaf pan or 8x8 pan with foil, extending foil over edges of pan. So when you want to reminisce on your younger days next time, have a piece of fudge. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture. All the local sweets and candies are still popular today, some more than others, but they're still around and loved by many (including me). ![]() But now the stuff children are fed has so much artificial flavouring, it's like eating a piece of "toothache waiting to happen". Just in case you were wondering about my dental health, back then, strange as it may seem, I didn't suffer from any dental caries. I remember well for harvest day, back in the day, these were the only sort of candies you would be able to buy from the sweets stall, not the commercial stuff we see today. My mother would spend hours in the kitchen cooking, preparing these delicious sweets and candies that I love, such as: tambran (tamarind) ball, (coconut) sugar cake, nut cake, paw paw ball, toolum, fudge, chilli bibi, and bene ball. Have you ever had brown sugar fudge? I grew up eating mostly homemade sweets and candies.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |