Recipe of the month - Christmas fudge
With Christmas being a time to celebrate with family and
friends, we thought you would enjoy this recipe - it's the perfect
little gift too (if you can manage not to eat it all straight away
as we did here at Ovenclean!) :)
Ingredients:
75g raisans
40g glace cherries, finely chopped
35g mixed candied peel, finely chopped
2tbls brandy
455g demerara sugar
110g butter
150ml milk
1 x 397g can condensed milk
Method:
Place raisans, glace cherries and candied peel in a bowl and
stir in the brandy. Cover and set aside to soak for 2-3 hours.
Line an 8x8 inch (or similar size) metal tray with greaseproof
paper.
Measure out the rest of the ingredients and place in a large
saucepan. Heat on a low heat, stiring constantly until the butter
has melted and the demarara sugar has dissolved completely.
Gently increase the heat, continuing to stir the mixture
constantly so that it doesn't stick to the bottom of the pan.
Bring the mixture to the boil and continue to stir until it
reaches 116 degrees C, then transfer to a free standing mixer
fitted with a whisk attachment. Add the brandy-soaked raisan
mixture to the bowl and whisk on a high setting for about 10
minutes. The mixture will thicken and turn lighter in colour as it
cools and the air is incorporated.
Once thickened, pour the mixture into the pre-lined baking tray
and leave to cool and set at room temperature for 8 hours covered
with a tea towel.
Once set, cut the fudge into bitesize pieces and store in an
airtight container.
