Life Outside PLT1

Custard and Raisin Fudge

May 10, 2008 on 12:33 pm | In Food | | Jeremy Read

Add the following to a microwave safe bowl. I’m doing this in the microwave because there’s no reason to make fudge on the stove top. You don’t want it to burn, which it may do on the stove, and it’s simple enough in the microwave. The entire point is just to get the sugar to recrystallize correctly, the microwave method is significantly more repeatable and will turn out better results.

100g of Butter
1 cup of Sugar
1/4 cup of Golden Syrup
1 can of condensed milk (remove from can…)
1/4 cup of custard powder

Microwave for two minute intervals, stirring on the breaks and checking if it’s reached soft boil stage. This should be roughly at the 10 to 12 minute mark. Once it’s reached soft boil leave it for 2 minutes.

Then add

1tsp of Vanilla Essence
1/3 cup of raisins

And proceed to stir until the mixture stops looking glossy. Pour into a baking paper lined tin of some sort. Lamington tins are slightly too big, you need something slightly smaller.

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If you want to make Bailey’s fudge.
Don’t add the custard powder or the golden syrup.
Use half of the amount of condensed milk. (Neenish tarts will use up the leftovers)
Add 1 cup of Bailey’s.
You probably don’t want to add the raisins at the end either, but it’s upto you, I haven’t tried it.