Choco­late fudge

– Elaine Steyn

YOU Winning Recipes - - CON­TENTS -

(SHORT­CUT, TASTY, IN­NO­VA­TIVE)

Elaine has al­ways had a sweet tooth. She has been mak­ing this de­li­cious fudge since her school days.

MAKES ABOUT 24 SQUARES Prepa­ra­tion time: 10 min Cook­ing time: 20 min Chill­ing time: 20 min

250 g un­salted but­ter

500 g ic­ing su­gar 1 can (385 g) con­densed milk 5 ml (1 t) vanilla essence 80 g dark choco­late, bro­ken into squares chopped nuts for sprin­kling on top

Grease a bak­ing sheet well.

1 Melt the but­ter in a saucepan over low heat.

2 Re­move the but­ter from the heat, sift the ic­ing su­gar over and mix well.

3 Add the con­densed milk and mix.

4 Cook over medium heat for about 20 min­utes or un­til the mix­ture has a lovely caramel colour. Stir con­stantly as the fudge can burn eas­ily.

5 Re­move from the stove, stir in the vanilla essence and beat with a wooden spoon un­til the mix­ture loses its sheen. 6 Pour im­me­di­ately into the pre­pared bak­ing sheet. Al­low to cool un­til slightly set, about 5 min­utes, then mark into squares, but don’t cut all the way through. 7 As soon as it is firmer, cut into squares. 8 Melt the choco­late and spread over half the fudge in the bak­ing sheet for a choco­late ver­sion. Sprin­kle the chopped nuts over the choco­late. 9 Chill the fudge in the fridge un­til the choco­late has set, about 15 min­utes. Cut through the choco­late layer and care­fully lift out the pieces with a metal egg lift. 10 The fudge can be stored in an air­tight con­tainer for up to 2 weeks.

This easy recipe uses ic­ing su­gar, which gives the fudge a smooth tex­ture

ELAINE

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