For the last few years Ann Sweeney has been our Star of Sweets with her mega batches of fudge. Here are a few tips from her experience:
Hints for Making Sweets
* Make sure all the sugar is dissolved over a low heat before boiling, otherwise the fudge will be grainy.
* Only stir the boiling syrup occasionally to stop burning.
* Fudges and coconut ice should be allowed to cool for at least 5 minutes before being beaten.
* Using a sugar thermometer makes making fudge a lot easier.
Chocolate Fudge
4 cups white sugar 1 cup milk 1 tsp vanilla essence 4 tbsp cocoa 50 gr butter
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Russian Fudge
3 1/2 cups sugar 3 tbsp golden syrup 1/2 tsp salt 2 tsp vanilla essence 125 gr butter 1/2 cup milk 200 gr sweetened condensed milk (1/2 a tin)
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Coconut Ice
100 gr butter 6 cups icing sugar or 3 1/3 cups white sugar 1 cup desiccated coconut 1 cup milk 1 tsp salt 1 tsp coconut essence
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