Caramel Fudge
18:29
Ingredients
125 millilitre sour cream
50 millilitre milk
225 gram sugar
1 sachet vanilla sugar
50 gram butter
Instructions
1. Line a 20cm square tin with parchment paper. Place a glass of ice-cold water nearby, which you will use later to test the fudge.
2. In a large, non-stick, wide-bottomed pan, add all ingredients. Melt these ingredients over a medium heat, using a wooden spoon to stir until the sugar has dissolved. Make sure the sugar doesn’t catch on the bottom of the pan. (If it does, turn down your heat a touch.)
3. Next, carefully bring the mixture to a rolling boil. Take care because the mixture will be extremely hot. Stir it constantly. For about 5 minutes more or until golden.
4. Test the fudge by dropping a small amount of the mixture into the cold water. You are looking for the fudge to drop to the bottom of the glass and form a round tear shape or ball. This is called the soft ball stage.
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