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I always dread my littler ones choosing brightly-coloured delights on "Sweetie Day" (Friday!) as I know they'll be totally hyper for an hour or so, then extremely grumpy for the rest of the day.
So here are some recipes for traditional sweets - they are easy to make & at least you know what's in them, even if they're no better for their teeth... wrapped nicely, they also make excellent presents.
Grease a swiss roll tin whilst melting the butter in a large pan. Add the sugar & evaporated milk and stir over a gentle heat whilst the sugar dissolves. Then Turn the heat up a little & bring to a rolling boil. Allow to boil, stirring occasionally, for about 10-15 mins, until a little dropped into a cup of cold water forms a soft ball. Add the vanilla & stir. Take off the heat & pour into the swiss roll tin to cool. This will take about an hour and a half. Mark the fudge into squares and remove from the tin. Then go & join your nearest slimming club!
If it doesn't set well, pour it onto vanilla ice cream & call it "fudge sauce" - blame it on barometric pressure, as several of my older cookbooks mention not making fudge on rainy days!
* If none, use half a pint of ordinary full-fat milk & boil for a bit longer.
Half a 250g pat of butter
1 Kg caster sugar
1 400g tin evaporated milk *
200g dark chocolate, broken into pieces
Make fudge as above, but keep on a low heat whilst adding the chocolate gradually. Beat as it melts into the mixture; if you feel it's going hard & grainy too quickly add a little more butter & milk at this stage. Then pour into tin to cool as before. Then resign from slimming club...
500g granulated sugar
60 ml vinegar
60 ml golden syrup
15 ml black treacle or molasses (if liked)
Grease a swiss roll tin. Melt the butter over a low heat in a large. heavy-bottomed pan.Add in the sugar, vinegar & golden syrup, & the black treacle if you want the dark colour & taste. Stir until the sugar is dissloved, then turn up the heat & bring to a rolling boil. Boil, stirring occasionally, until a little dropped into a cup of cold water becomes hard & brittle. Pour into the tin to set; this takes less time than the fudge, about half-an-hour. If you catch it while it's still just pliable, mark it into squares & let it finish cooling. Turn it out of the pan carefully- it will shatter all over the place! You may have no square bits at all - but who cares? They all taste the same! Keep in an airtight tin.
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© Copyright: Angela Corbet, 2001.