Seashore Fudge Recipe
Seashore Fudge Recipe
Ingredients:
4 c of sugar (granulated)
1 c of evaporated milk (unsweetened)
1/3 c of corn syrup (light)
2 Tbsps of honey
6 Tbsps of margarine/butter
1/2 tsp of salt
Any flavoring
Instructions:
Lightly brush the inside of a large saucepan with butter then combine all the ingredients, minus the flavoring. Separately, butter then line a number of baking pans then put aside. If desired, line just 1 12×8 inch tin pan.
Dissolve the sugar in saucepan, setting heat at ‘low.’ Stir occasionally using a heat-resistant spatula ’til the butter is melted. Then, shift heat into ‘moderate’ and let the mixture boil.
If there are crystals sticking at the sides, lightly dip a small brush on warm water and brush the crystals off. Reduce the heat then let it simmer.
After a couple of minutes, turn off the heat. Should you intend to prepare two sets of different flavoured fudges, this is the time to divide the mixture into separate heatproof bowls. Add the respective flavourings into each batch then set aside until lukewarm.
When the mixture has turned lukewarm, stir the fudge well, pausing frequently just to let the fudge react.
You will know the fudge is ready when it has thickened, lost its glossy sheen, and stiffened slightly. Add your optional ingredients to create variety before the mixture hardens totally.
Transfer to another container and cut into desired shapes. Refrigerate or store under room temp
Suggested Add-ons/Combinations (optional)
a. 1 oz brandy + 1 oz creme de cacao
b. 1 oz brandy + 1 oz creme de cacao + 2 squares chocolate (melted, unsweetened)
c. 2 tsps vanilla + 1 oz chocolate (unsweetened)
d. 2 tsps vanilla + 1 oz chocolate (unsweetened) + 1.5 c walnuts; chopped
e. 1 oz Drambuie
f. 1 oz creme de cacao (white) + 1 oz creme de menthe
g. 3/4 c cocoa (unsweetened) + 1/4 c Kahlua
h. 1/4 c Kahlua
i. 1 tsp vanilla + 1/2 c peanut butter (1.5 c PB chips)
j. 2 tsps pistachio flavouring + 1/2 c pistachios; chopped
k. 1 oz scotch
>> Seashore Fudge Recipe