CHRISTMAS SPICED FUDGE
Makes pieces
ull of spices and eautifully smooth, this fudge is one gift you will want to keep to yourself.
2 cups white sugar
2 cups rown sugar
cup lackstrap molasses
1
2
cup glucose syrup
1
4
1 cup milk
150g utter
2 teaspoons ground mi ed spice 2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
teaspoon ground cardamom
1
2
teaspoon salt
1
2
1 tablespoon anilla e tract
lackstrap molasses is a thick syrup produced when refined sugar is e tracted from sugar cane. long with glucose syrup, it is readily a aila le at supermarkets.
1 utter a cm cm tin and line with aking paper. ut all the ingredients, e cept the anilla e tract, in a large saucepan.
2 tir continuously o er low heat until
the sugar has completely dissol ed. 3 ncrease the heat to medium and
ring to a oil. o not stir. oil until the fudge reaches the soft all stage degrees elsius on a candy thermometer, or see note at the end of the recipe . 4 t is almost ready when it stops rising up the sides of the pot as it oils, and starts to sink ack down.
emo e from the heat and sprinkle the anilla e tract on top. on t stir.
ool for minutes.
5 eat the fudge, scraping down the sides of the saucepan often, until it stiffens and starts to set on the sides. ou know it s ready to pour when it starts to set as soon as you stop eating it and
whiskers appear on your eaters. f in dou t, eat for another minute or two.
6 mmediately pour the fudge into the prepared tin, smooth the top, and refrigerate until cool. se a sharp knife to cut the fudge into small s uares. tore in an airtight container in the fridge for up to
month.
SOFT-BALL STAGE TEST
1 o test for the soft all stage without a thermometer, half fill a glass with iced water and drip a small amount of fudge into it.
2 f it sets into a all that you can easily pick up with your fingers and s uish together, then it s set.
f the fudge dissol es in the water, you need to keep cooking it.
f the all is hard, you ha e o ercooked it, so tell people you were making toffee.