Very first time fudge maker. and that i recall some saying it's eeeeeeeasy, man! Maybe they'd another recipe! Maybe my knowledge of gradually, very slow and occasional heat is simply wrong. I battled for around 2.5 hrs. The sugar just wouldn't melt. Eventually, I resorted to Google and added more water. It helped a little, however in the finish it had been still grainy and didn't set. Maybe I ought to throw it in a pot and gradually take it towards the boil on low heat again. Or simply hands everybody a spoon! Your recipe sucks and thus does your instructions! A lot for Googling a simple fudge recipe!
I discovered that replacing the sugar with icing sugar guarantees a really fine fudge each time! Just make certain there are no protuberances within the icing sugar but should there be, just pass it via a sieve. Whether it makes protuberances within the fudge, make use of a mixer to get rid of them. Prepare until caramel colour and just add some vanilla essence when the hot fudge starts falling from the pot wall. Enjoy!!
It's excellent and not far from things i remember from SA. That being stated, it arrived on the scene a great deal softer and smoother (really, a lot more like American fudge--ick!) than I was expecting. From the SA fudge being fairly hard and granular. I'll most likely prepare it longer the next time and find out in the event that changes it.br/br/Golden syrup is essential--niche food stores in the united states really make it now (though costly).
