All you need is one taste to take you back to when granny used to make. Stir together the white chocolate with sweetened condensed milk in a large microwave-safe mixing bowl. So when you want to reminisce on your younger days next time, have a piece of fudge. In a small dish, stir the tablespoon of instant coffee into the hot water and mix to dissolve. 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. Break into squares to serve.Have you ever had brown sugar fudge? I grew up eating mostly homemade sweets and candies. Once solid, wrap the tin in baking parchment (it doesn't need to be airtight) and store at room temperature. Get aheadPrepare to end of step 3 up to a week ahead. 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. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. Put butter in a saucepan or pot over medium fire to melt. To serve, break the tablet into its marked squares. Oil a 20cm square tin, then line with baking. Keep stirring frequently while the sugar dissolves. Add the sugar and sour cream and raise the heat to medium. Melt the butter in a medium saucepan over low heat. Cook for 1 hr, stirring well with a spatula every 15 mins to combine and scrape off any bits that start to stick to the bowl, until thick and smooth. Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray. Tip in the condensed milk, both chocolates, the sugar, vanilla and a pinch of salt. With the help of the baking parchment, return tablet to the tin and leave to cool completely. Set the slow cooker to low (we used a 6-litre cooker). If the mixture sticks to the knife, let the tablet set for another minute. Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan. Fill your sink with several inches of cold water. Fill a glass or jar with ice and water and set next to the stove. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves. While the fudge is cooking, butter the pan that will hold the fudge (see note). Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). Watch our quick video to see how to make our Ultimate Fudge Step 2 of 6. Set aside for 5min, or until just hardened. Quickly and carefully empty into the prepared tin. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Boil the sugar, butter, and milk: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour. When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment.
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