Maggie de Castro
Dash vegetable oil
1 kg sugar
1x410 g can evaporated milk
100 ml water
4 tbsp honey
100 g butter
1. Lightly grease a swiss roll tin with the oil.
2. Put the sugar, evaporated milk and water into a large heavy-based pan. The pan should be no more than about a third full at this stage, as the hot mixture will bubble up dramatically later.
3. Place over a low heat and stir until the sugar has dissolved.
4. Stir in a pinch of salt and the honey. Stand the sugar thermometer in the pan.
5. Increase the heat and bring the syrup to a fierce, bubbling boil, stirring every ½ a minute or so to ensure it isn't catching on the bottom of the pan. When the temperature on the thermometer reads 116C, turn off the heat and allow the mixture to cool for a few minutes.
6. Cut the butter into 5 or 6 pieces and drop them into the mixture. As you do so, stir vigorously with the wooden spoon. The butter will melt into the thickening syrup. Keep stirring.
7. As the mixture cools and thickens it will start to become grainy. Pour the mixture into the tin straight away. Don't hang around, or it may start to set while you are pouring it.
8. Use a sharp knife to mark the fudge into squares before it has completely set. This means pressing the knife partly but not completely through the fudge. It will then be very easy to break up the fudge into squares when it has cooled.
*Lekker Resepte vir die Jongergeslag*