Vanilla Fudge
Ingredients -
1 can (397g) Condensed Milk 150ml/5floz milk 450g/1lb Demerara Sugar 115g/4oz Salted Butter 1tsp Vanilla Extract !!This mixture gets very hot, please be careful!!Lightly grease a square 20cm cake tin, set aside for later.
Place all the ingredients except the vanilla into a large heavy based pan on a medium heat; gradually bring to the boil stirring continuously with a wooden spoon. Boil the mixture for 10 - 15 mins still stirring continuously, until it reaches softball stage. To test if the mixture is ready drop about ½ a tsp of it into a glass of water, if it forms a kind of soft ball or blob its ready but if it separates or still looks runny/stringy keep boiling it for a few minutes and test again. Next take the mixture of the heat and stir vigorously for 5 mins.
Add the Vanilla and continue to stir for 5 more mins.
Pour the mixture into the greased tin and allow to cool slightly, then cut into squares while still warm.
Leave it to cool completely, then tuck in! |
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125g butter/marg 100g wholemeal plain flour 100g unrefined sugar 60g rolled oats
1 egg 1 tsp vanilla extract 5 tbsp malt powder (such as ovaltine or horlicks)
preheat the oven to gas mark 5 (375°f/190°c) and line 2 baking trays with baking parchment/greaseproof paper.
cream together the butter and sugar, then beat in the eggs and vanilla.
add the flour, oats, and malt powder and mix thoroughly.
drop heaped teaspoons of the mixture onto the baking sheets leaving space for the cookies to spread.
bake in the centre of the oven until just golden, about 10 - 12 mins. (if you put both trays in at the same time the lower one may need a little longer) leave on the baking sheet to cool for a few minutes, and then transfer to a wire rack to cool completely.
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