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South African Fudge

900g Castor sugar
225g Unsalted butter
410ml Evaporated milk
100ml Cold water
1 Vanilla pod, scraped

Place all ingredients in a deep saucepan, and allow mixture to dissolve - over a low heat. Ensure the sides of the saucepan are wiped regularly to avoid any crystal build up.
Once dissolved, bring to the boil until it reaches 114c (Soft ball stage).
Cool for a few minutes and then whisk the mixture until thickened.

Pour into a waxed tray and allow cooling. Cut your shapes (whilst cooling) and leave to set.
Break the fudge when cold and store appropriately.

Abridged version from Readers Digest South African cookbook 1994[/SIZE]

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