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Prep 2 mins
Cook 30 mins
I've lost count of the amount of compliments I get with this melt in the mouth confectionery. I cut this into small bite size squares and put into a pretty box to give as Christmas gifts or into rectangles (approx. 6cm x 8cm) and wrap in greaseproof paper and the local school sells them at fundraising craft fairs.
- On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
- It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
- Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
- When the mixture has reached the correct temperature take the pan off the heat.
- Add the vanilla.
- Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
- Pour into a Swiss roll tray.
- Leave to cool.
- When part set mark into portions. Either bite size or rectangles (6x8cm).
- Continue to leave the mixture until it is cold and set completely.
- Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
- Serving suggestions :- Wrap the rectangular portions in greaseproof paper or put the bite size pieces into a pretty box lined with greaseproof paper and give as a gift.
The only problem I had with this candy was it took over an hour to reach the soft ball stage. I have no idea why. I used a candy thermometer. Now I must give a disclaimer here. I don't know what the Scottish call Fudge...but this is not what Americans call fudge. However, it is a very tasty carmel candy...not really smooth, a little grainy in texture...but tasty. Because it tastes sooo good...I will make it again but perhaps use less milk so it doesn't have to boil so long to reach the correct temperature. Made for SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0