Friday, November 18, 2011

Fruit And Nut Fudge

Fruit And Nut Fudge


1 cup milk

4 cups granulated sugar

½ cup margarine or butter

1 teaspoon vanilla essence

¼ cup raisins or sultanas

¼ cup almonds, coarsely chopped


1.                  Mix the milk and sugar together and leave to stand for 1 hour.

2.                  Then cook very slowly until sugar dissolves.

3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.

4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.

5.                  Remove from heat and add the vanilla essence, fruit and almonds.

6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Fudge prepared by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman via webcam.
Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 


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Please note that this particular recipe has 1/4 cup each of raisins, coconut and walnuts.

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