Thursday, 19 May 2016

Red Velvet Fudge




Red Velvet Fudge

{Ingredients}
 
1 tin condensed milk
2 cups castor sugar
2/3 of a cup Stork bake
1 egg
2 tbsp. golden syrup
5ml vanilla essence
pinch salt
2-3 drops red food colouring
 
{Method}
 
In a saucepan over medium heat, melt Stork bake. Add sugar and condensed milk. Add syrup. Beat the egg in a separate bowl/cup.
 
Take the mixture from the heat and quickly beat in the beaten egg. {The secret is to not add the egg whilst on the heat otherwise the egg will cook before it is evenly mixed into the mixture.} Now, put the mixture back onto the stove and turn up the heat slightly. Add vanilla and salt.
 
Let the mixture boil for 8-10 minutes whilst stirring - to prevent the mixture, which will now be taking on a more caramel colour, from burning at the bottom of the saucepan.
 
When the mixture reaches a caramel colour, remove it from the heat, add 2-3 drops of red food colouring and beat and stir the mixture with a wooden spoon for 5 minutes. {This will let the fudge cool down quicker, which will make it set faster with a beautiful creamy texture - without any fudge 'crystals'.}
 
Once the fudge becomes slightly thicker, pour the content into 20cm X 20cm pan and refrigerate for 15 - 20 minutes until medium hard. {Don't refrigerate it too long, especially if you would like your fudge to be a soft and creamy texture.}
 
Now cut it into small squares and store in a airtight container at room temperature.

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