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, chocolate and coconut.
6.Beat until the fudge is
thick and creamy, then pour into a well greased tin. When cool and set cut into
small squares.
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, coconut and orange
colouring.
6.Beat until the fudge is
thick and creamy, then pour into a well greased tin. When cool and set cut into
small squares.
Halloween Fudge prepared
by Shirley-Ann Pearman
Photo taken by Shirley-Ann
Pearman
Recipe was taken from
“Cookery In Colour, A picture encyclopedia for every occasion edited by
Marguerite Patten” chapter on “Sweets”.
