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Save to my recipesMuscovado Sugar Fudge Ingredients
| 225 grams | Butter | |
| 410 ml | Evaporated MIlk | |
| 900 grams | Light Muscovado Sugar (Billington's) |  |
| 3 tsp | Vanilla Extract (Nielsen-Massey) |  |
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Muscovado Sugar Fudge
Recipe Submitted By: bakingmad
Try this recipe with Billington\'s Light Muscovado for a creamy fudge flavour or enjoy the rich dark treacle flavours of Billington\'s Dark Muscovado sugar. Why not make this as a foodie gift?
For best results you\'ll need a sugar thermometer to make this fudge.
| Preparation Time | 1 hour 15 minutes |
|---|---|
| Portions | 80 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Muscovado Sugar Fudge
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Lightly grease a 22x 32 swiss roll tin (at least 1.5cm deep) with melted butter.
- Melt the butter in a large heavy-based saucepan over a low heat. Add the evaporated milk, the sugar and vanilla extract and stir with a whisk until the sugar has completely dissolved. Turn the heat up and simmer vigorously, whisking every now and then, for 10 minutes, until the mixture reaches 116-118°C (the soft-ball stage). To test, take the pan off the heat and drop a small blob of the mixture into a bowl of cold water. It should be firm but still malleable.
- Plunge the base of the pan into cold water for a few minutes to stop the mixture cooking further, then leave to cool to 110°C (about 5 minutes). Stir with a wooden spoon until the mixture thickens, loses it shin and begins to sound almost gritty on the pan base. Quickly pour into the prepared tin and leave to go cold, then cut into squares.
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"this was delicious!!!"
10-09-2011 | Author: yuyum!! |