This is definitely a recipe for the sweet toothed. It’s both simple and delicious as a pick-me-up snack or perfect with your evening tea. I grew up having my mum’s fudge which had a slightly different texture. It was slightly on harder side but oh-so-good. It was as simple as overcooking condensed milk with a bit of cardamon. However, I have always wanted to know how to make it from scratch and found a wonderful recipe from www.passionforbaking.com. Manuela has great recipes, this was one of my favourite so thought I would share it. I hope you all like it just as much.
Ingredients
- 675g (3 cups) regular sugar
- 240ml (1 cup) heavy/double cream, at room temperature
- 55g (4 tablespoons) butter
- 2 tablespoons liquid glucose (I use the Dr. Oetker brand)
- Pinch of salt
Directions
- Put a cup of sugar into a sauce pan and heat it until the sugar turns into an amber colour.
- Add the double cream along with the rest of the sugar. Make sure the double cream is at room temperature to prevent the sugar from crystallising. However, if this does happen, continue to heat the sugar crystals until they melt. This will take an additional 5 minutes.
- Then add the butter, mixing well after every addition.
- Add the glucose and salt and continue to heat until the sugar mixture reaches 110 degree Celsius, or turns amber in colour.
- Pour the mixture into a mixing bowl fitted with a paddle attachment and mix the caramel until slightly cooled and thickened.
- Meanwhile line and grease an 8″ by 8″ square baking tin.
- Once the caramel has thickened, pour it into the baking dish and allow it to cool in the fridge for at least three hours.
- When you are ready to serve, you can simply cut them into bite sized pieces to be wrapped in individual wrappers made of greased parchment paper.
- *They keep well in the fridge*
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