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Fabby Fruity Fudge! 2006/08/28

Posted by Mummy Ruth in baking, Cooking.
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[Picture of sliced up Fabby Fruity Fudge]Once upon a time I was getting myself all ready to make Mumsie’s Raspberry Fluff when I mistakenly bought a can of ‘Carnation Condensed Milk’ instead of Evaporated Milk. Put this down to a mummy-brain moment! Once I had bought the Evaporated milk and made the Fluff, I was left wondering what to do with this tin of Condensed Milk… then I remembered… Fabby Fruity Fudge! Of course! Obvious really. But for those unfamiliar with Fudgy matters…here’s the secret family recipe (ahem)…

Prep Time: 15 mins.,
Cooking Time: 10-15 mins.,
Makes 750g.

Equipment:

  • Big non-stick Saucepan;
  • Wooden Spoon;
  • 180mm Square Tin;
  • sugar thermometer.

Shopping List:

  • 450g Demerara Sugar;
  • 397g Can Light Carnation Condensed Milk (not evaporated!);
  • 150ml Semi-Skimmed Milk;
  • 115g Unsalted Butter;
  • 85g Mixed Dried Fruit.

To Make the Fabby Fruity Fudge:

Grease and base line an 180mm square tin with baking parchment. 20060828_04a.jpgGently heat all the ingredients in a large, non-stick saucepan, stirring until the sugar dissolves.

Bring to the boil then simmer gently for 10-15 minutes, stirring continuously, until the temperature is 116C on a sugar thermometer. If you do not have ones of these (I don’t!), test the fudge by dropping a little of the mixture into a jug of cold water. If a soft ball is formed, the fudge is ready.

20060828_06a.jpgRemove saucepan from the heat. Add the mixed fruit and beat mixture until thick and grainy (about 10 minutes, this will give you muscles!!). Pour into the prepared tin and leave to cool. When cold, cut into squares.

Fudge can be stored for up to 1 month in an airtight container.

20060828_13a.jpg

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Comments»

1. pauline arbuthnot - 2006/09/06

Just waiting for my jelly to cool before i make my fluffy jelly!
Fabby fruity fudge looks and sounds delicious-will have to try
it out one day.Will let you know how i get on.


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