Sweeties!

[onionpixie]

Today Chard and I tried to make Yorkshire Humbugs according to a recipe we found on the internet. Having borrowed my mum's sugar thermometer we set to work this evening on the grand scheme. I guess we should have had doubt when the recipe failed to actually mention adding the water to the sugar (we did it anyway) but we carried on regardless. We

Comments

[rjw76]

Fudge! There are many recipes for fudge. Here is mine, which works even when the quantities are estimated and you're making it in a wok in a student kitchen...

Put a pint of milk , optional (contents of) small pot of cream and about 8oz of butter, margarine or a combination of the two into a large pan. Thick bottomed is good- I used to make it in my mum's pressure cooker. Heat gently until the butter is all melted.

Add 4oz of golden syrup, 2lb of sugar and a can of condensed milk. Bring to the boil. Boil until the mixture reaches the soft ball stage, ie when you drop some into cold water it will squish together, all remain cohesive and not really dissolve, but stay squishy. A sugar thermometer will probably help here.

When this happens, turn off the heat and leave to stand for a generous five minutes- this lets the sugar crystallise slightly for the grainy texture fudge gets.

Beat the fudge. Beat it within an inch of its life. If you do not beat the fudge, you get slightly weird squishy toffee. Continue to beat until you're worried that it won't pour out of the pan. Pour it out of the pan into a lasagne dish or similar that you thought to line with greaseproof paper during the five minutes of letting it stand.

Leave for a few hours. You now have fudge.

[rjw76]

I should add: the thicker the bottom of the pan, the less you will need to stir while boiling. When we were doing it in the wok, constant stirring was *absolutely essential*.