It's really crappy weather here in the UK...so I made some zesty fudge to cheer myself up. I used grated orange rind and fresh grated ginger, but they do have an effect on the texture so powdered ginger and orange essential oil/extract will work well too.
Ingredients:
50g honey
450g sugar
175ml double cream
75ml milk
80g butter
1) Line a loaf tin or small baking pan with greaseproof paper. Add all the ingredients to the pan. If you are using freshly grated orange peel and ginger add them now - otherwise add the powedered ginger and leave the orange extract until after cooking has finished.
2) Bring to the boil slowly whilst stirring constantly. Once it begins to boil then wipe down the sides of the pan with a pastry brush dipped in water to make sure there are no stray sugar crystals as these will re-crystalise the fudge and ruin its smooth consistency.
3) keep slowly boiling/stirring until the mixture reaches the soft ball stage. You can measure this on a thermometer (you can buy cheap digital ones online) or drop some mixture into cold water. If the mixture forms a globule that you can take out and mould then it is done; if it simply dissolves you need more cooking time.
4) Once the fudge has reached the soft ball stage submerge the pot in an inch or two of cold water in the sink - this will help it to cool more quickly. Then walk away and leave it for a good 10 mins to cool.
5) After 10 mins or so, pour into a bowl and, with an electric mixer (or wooden spoon - although this takes ages!) mix it until it begins to stiffen and lose some of its gloss. If you are adding orange essence do it before you begin to mix.
6) Pour into pan, level off and leave to set.
7) Cut into pieces and enjoy!
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