Someone asked for light fudge, no chocolate. Nuts would be something you can leave out if you dont want them. Scottish Tablet (Fudge) Ingredients: 3-1/2 tbsp. sweetened condensed milk 3/4 cup water 2 cups white sugar 1/4 cup unsalted butter Directions: Prepare an 8-inch square pan by rubbing liberally with butter; set aside. Place milk, water, sugar, and butter into a large saucepan. Bring to a boil over medium heat, stirring continuously. Turn heat to low, and continue to simmer until a candy thermometer reaches 234 to 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes. Once the temperature has been attained, and the tablet has turned a dark tan color, remove from heat, and let stand for 5 minutes. Beat tablet with an electric hand mixer for five minutes, until it cools and begins to harden. Pour into prepared pan, and score into serving-size pieces while it is still soft. Allow to cool until completely set, 6 hours to overnight. Servings: 16 Vanilla Fudge Ingredients 2 sticks soft butter 1 x 14 oz can sweetened condensed milk ¾ cup milk 2 tbsp. golden syrup or light corn syrup 4 cups granulated sugar 2 tsp. vanilla Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture. Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly. Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro). How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work! When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla. Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin. Smooth the top as well as you can. Put in the fridge to cool, but dont keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares. This is not a geometrically accurate term, as you can see from my cutting skills. White Fudge Ingredients 1-2/3 cup vanilla baking chips 2/3 cup sweetened condensed milk 1/2 tsp. vanilla extract How to make it Butter an 8 inch square pan. In medium saucepan over very low heat, melt chips and milk, stirring constantly until mixture is smooth. Remove from heat and stir in vanilla. spread in prepared pan, cover and refrigerate until firm, about 1 hour. Cut into squares Serves 24
Posted on: Fri, 05 Dec 2014 15:07:25 +0000
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