Ingredients

Units: 

Preperation
  1. Line 9-inch (23 cm) square baking pan with parchment paper and grease well.
  2. Combine all ingredients, except the salt, in a heavy-based saucepan and keep stirring over a medium heat until the mixture is bubbling comfortably.
  3. It’s very important to keep the fudge moving all the time, especially around the edges, otherwise you risk burning the sugar.
  4. Keep stirring the fudge until it has turned a golden brown colour, around 15 to 20 minutes.
  5. To test it, pick up a small teaspoon of fudge and drop a small amount of fudge in a glass of cold water. If the fudge forms a firm ball, then it’s cooked enough.
  6. Remove fudge from heat, add 1/2 tsp (2 mL) of Windsor® Coarse Sea Salt and beat with wooden spoon for around 10 minutes, until the fudge is thick and lightly grainy.
  7. Pour fudge into baking pan and smooth into the corners.
  8. Sprinkle the remaining salt over and press in gently with your finger pads.
  9. Cool in fridge for at least 2 hours. Cut into bite-sized pieces when firm.
Servings: Makes approx. 80 pieces.
Step_By_Step-Blue-BADGE-June07-2016
Ingredients

Units: 

Preperation
  1. Line 9-inch (23 cm) square baking pan with parchment paper and grease well.
  2. Combine all ingredients, except the salt, in a heavy-based saucepan and keep stirring over a medium heat until the mixture is bubbling comfortably.
  3. It’s very important to keep the fudge moving all the time, especially around the edges, otherwise you risk burning the sugar.
  4. Keep stirring the fudge until it has turned a golden brown colour, around 15 to 20 minutes.
  5. To test it, pick up a small teaspoon of fudge and drop a small amount of fudge in a glass of cold water. If the fudge forms a firm ball, then it’s cooked enough.
  6. Remove fudge from heat, add 1/2 tsp (2 mL) of Windsor® Coarse Sea Salt and beat with wooden spoon for around 10 minutes, until the fudge is thick and lightly grainy.
  7. Pour fudge into baking pan and smooth into the corners.
  8. Sprinkle the remaining salt over and press in gently with your finger pads.
  9. Cool in fridge for at least 2 hours. Cut into bite-sized pieces when firm.
Servings: Makes approx. 80 pieces.
Step_By_Step-Blue-BADGE-June07-2016

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