Monday, 26 March 2018

AMARULA FUDGE / AMARULA COCONUT ICE



AMARULA COCONUT ICE (KLAPPERYS) en FUDGE
Amarula Coconut Ice
450 grams white sugar
150 ml amarula
50 ml full-cream milk
150 grams dessicated coconut – the coarser the better
In a heavy-based pot, combine the sugar, amarula and milk
Heat gently, stirring with a wooden spoon until the sugar has dissolved. ring to a rapid boil, cover with a lid, and boil for 3 minutes – time it! Uncover and boil for a further 5 minutes – again – time it! until the mixture has reached soft-ball stage (when a little of syrup is dropped into iced water, it should form a ball which flattens by itself when picked up). Remove from the heat, and stir in the coconut, mixing very well. Work quickly. Pour the mixture into the tin, smooth the surface
Leave to set partially, and cut into squares with an oiled knife
Allow to set completely. Store in a airtight container

AMARULA FUDGE
1472 ml (800 g) strooisuiker
250 ml (250 g) botter
125 ml melk
100 ml Amarula-likeur
1 blikkie kondensmelk
knypie kremetart
Verhit al die bestanddele in ’n swaarboomkastrol oor lae hitte tot die suiker opgelos het.
Verhit tot dit kook terwyl jy aanhoudend roer. Stel die hitte laer en prut liggies vir 40 minute of tot die mengsel sagtebal-stadium bereik (as jy ’n bietjie van die mengsel in yskoue water drup en dit vorm ’n sagte balletjie met ’n fudge-tekstuur, is dit reg).
Klop die mengsel met ’n elektriese klitser vir sowat drie tot vyf minute totdat dit dik en romerig is. (Hou op en gooi dit uit sodra die mengsel begin stol.) Gooi dit in ’n gesmeerde bakplaat en laat dit effens afkoel voor jy dit in klein vierkante sny

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