This was meant to be marble fudge, made using a recipe from the December 2014 edition of Taste magazine. Here is a photo of what is ought to look like. Umm, mine doesn't really look like that at all.
The fudge is made using the microwave method, which I have never used before and am not a fan of. I think it is harder to gauge when your fudge is right than on the stove top. My fudge is brown with some reddish bits rather than red and white swirled. Ahem.
However, if you put all of that aside, this fudge tasted really good - like old fashioned Russian caramels. A colleague of mine was in raptures over it and asked for the recipe.
Accordingly, if you want to give this a go, the recipe is as follows:
1 x 395g can condensed milk
1 cup sugar
125g chopped butter
2 tablespoons glucose syrup
1 teaspoon vanilla extract
200g white chocolate melts
liquid red food colouring
Put the condensed milk, sugar, butter, glucose syrup and vanilla into a microwave dish, and microwave on medium for 8 minutes, whisking every 2 minutes. Microwave for another 5 minutes or until thickened, stirring with a wooden spoon every minute. Mix in the white chocolate melts until melted. Swirl through a drop of red food colouring. Pour into a lined 20cm square cake tin, and cool at room temperature until set. (The recipe says to refrigerate it, but that just makes it brittle.)
Well that is very strange, I wonder if it took them ten batches before it was so perfect.I have a really good recipe for microwave fudge from the AWW Easy Entertaining book, but usually I make a simpler recipe on the stove top. I am glad it tastes fine and thanks for the tip about the fridge!!
ReplyDeleteI think that's why I prefer recipes from blogs. You get to see what it really looks like!
ReplyDeletethis sounds good. hope you had a great xmas. happy new year.
ReplyDelete