Fudge
Prep time
Cook time
Total time
Plus cooling time
Author: Cat (Waitrose Kitchen, Oct 11, p57)
Recipe type: Snack
Serves: 35 pieces
Ingredients
- 1tsp sunflower oil, for greasing
- 300g caster sugar
- 1tbsp golden syrup
- 100g unsalted butter, cubed
- 100ml double cream
- 1tsp vanilla extract
Instructions
- Lightly oil 15cm*22cm baking dish. Put sugar, syrup, butter and cream in heavy-based saucepan, making sure not more than ⅓ full, as mixture will bubble up when boils. Heat gently, stirring all the time, until sugar completely dissolves.
- Stop stirring, put sugar thermometer in pan and turn up heat. Let mixture boil until reaches 116C. If no sugar thermometer, test by spooning small amount into iced water; if forms soft ball it’s ready. Take pan off heat and leave to stand for 10mins.
- Add vanilla and beat vigorously until mixture thickens, becomes slightly grainy and starts to come away from base of pan. Can take up to 10mins so can use electric whisk. Tip into prepared dish, smooth with metal spoon and leave to cool. Mark into squares with small sharp knife while still slightly soft, then leave for 3-4hrs to firm up. Remove and store in airtight container.
Nutrition Information
Calories: 71 Fat: 4g Saturated fat: 2.5g Carbohydrates: 8.7g Sugar: 8.9g Salt: Trace Fibre: 0g Protein: 0.1g
