Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup golden syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped liquorice allsorts candies
Special equipment needed:
- 8x8 inch square baking pan
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Line the baking pan with parchment paper and set aside.
2. In a heavy-bottomed saucepan, combine the sweetened condensed milk, sugar, butter, golden syrup, and salt.
3. Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the butter melts.
4. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
5. Insert the candy thermometer and continue cooking until the mixture reaches 240°F (soft ball stage).
6. Remove the pan from the heat and stir in the vanilla extract and chopped liquorice allsorts candies.
7. Pour the mixture into the prepared pan and smooth the top with a spatula.
8. Let the fudge cool at room temperature for at least 2 hours or until set.
9. Once set, remove the fudge from the pan using the parchment paper and cut into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling time: 2 hours
Temperature:
Medium heat and medium-high heat
Serving size:
Makes about 16-20 squares
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 31g
Protein: 2g
Sodium: 90mg
Sugar: 28g
Substitutions for ingredients:
- Golden syrup can be substituted with corn syrup or honey.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt accordingly.
Variations:
- Use different types of candy instead of liquorice allsorts, such as chocolate chips, chopped nuts, or dried fruit.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Stir the mixture constantly while cooking to prevent burning.
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Let the fudge cool completely before cutting to prevent it from crumbling.
- Store the fudge in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the fudge in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Fudge can be reheated in the microwave for a few seconds or in a double boiler over low heat.
Presentation ideas:
Serve the fudge on a platter or in a decorative box for a gift.
Garnishes:
Sprinkle chopped candy or nuts on top of the fudge for added texture and flavor.
Pairings:
Serve the fudge with a cup of hot tea or coffee.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Reheat the mixture and cook for a few more minutes until it reaches 240°F.
- If the fudge is too hard, it may have been cooked for too long or at too high of a temperature.
Food safety advice:
- Use a clean candy thermometer to prevent contamination.
- Do not touch the hot mixture with your hands to avoid burns.
Food history:
Liquorice allsorts are a popular candy in the UK that were first created in 1899 by a company called Bassett's.
Flavor profiles:
Sweet, creamy, and slightly salty with a strong liquorice flavor.
Serving suggestions:
Serve the fudge as a dessert or snack.
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Taste: Sweet, Creamy, Licorice, Chewy, Licorice-Flavored