Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help. Add 1/2 to 1 cup of dried cranberries, raisins, or chopped dried cherries to the fudge along with the nuts. Step 1 Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment.Stir 1 tablespoon of bourbon or rum into the fudge along with the vanilla.Replace the walnuts or pecans with 1 cup of lightly toasted pistachios or chopped toasted macadamia nuts.Stir the coconut into the fudge along with the nuts, if using. Place the skillet over medium heat and cook, stirring and turning constantly, until the coconut is lightly browned. To make chocolate and coconut fudge, spread about 1/2 cup of flaked sweetened coconut out in a single layer in a skillet.Add chopped red and green candied cherries to the fudge in place of or in addition to the chopped nuts.Top the fudge with crushed peppermint sticks or candy canes.Beat vigerously until mixture looses it's shine. Cool slightly then beat in vanilla extract. Boil, stirring until mixture reaches correct temperature. Heat gently stirring until butter has melted and sugar dissolved. Gently press about 1/2 cup of toffee bits into the top of the fudge just before you put it in the refrigerator. place all the ingredients except vanilla extract in saucepan.Then use an oven mitt to remove the jug and give it a stir. Next place the jug into the microwave and heat it on high for 2 minutes. Start with the white chocolate then pour in the sweetened condensed milk, butter and vanilla.
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