Pour into the lined tin and level with the back of a spoon. Leave for another 5 minutes and beat again. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave to cool in the saucepan for 10 minutes. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Īdd a pinch of salt then beat the mixture well. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. Be very careful as the mixture is very hot. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat.

Place a glass of cold water in the freezer (or in the fridge with ice cubes). We are.Line a 20cm/8inch square tin with baking paper. Our café is open 6 days a week for breakfast & lunch and you can sit down inside or outside and order from our café menu. The many people who love coming here just. This venerable place has been part of the fabric of Stellenbosch for so long that they must be doing something right. The estate is great for locals who want to experience a full.ģ KITCH3NS is a vibrant colourful Restaurant and Bar based at the Beautiful Silver Forest, at the foot of the Helderberg Mountain surrounded by Trees. Daily Lunch and.Īt Sejour, modern fine dining is infused with travel and exploration in dishes such as the West Coast oysters with forbidden rice dressing, Wagyu steak and.ĭe Grendel is an inner city wine farm restaurant that forms part of the Durbanville wine route. Welcome to Harties Harbour, situated in the Kommandonek Wildlife Resort, your one stop venue for the best that Hartbeespoort Dam has to offer. Recipe reproduced with kind permission from Sam Linsell’s Sweet, published by Struik Lifestyle. This fudge is also delicious if broken into small chunks and stirred through vanilla ice cream or frozen yoghurt. For even more caramel flavour, use demerara sugar. This fudge is buttery and smooth, but you could add nuts, vanilla, chocolate pieces or broken-up shortbread at the final stage if you want to create variations. Leave it to cool and set before removing from the tin and cutting it into squares. Take it off the heat and leave to cool slightly for approximately 3 minutes, then beat it vigorously for a further 10–15 minutes until it starts to ‘fudge’ on the sides of the pot and becomes very stiff.Įmpty the still-liquid fudge into the prepared tin, pressing it into the corners and smoothing it out. Bring the mixture to the boil, and stir continuously for 15–20 minutes until it has reached 118 ✬ on a sugar thermometer. Add all the ingredients to a pot and stir over a medium heat until the sugar has dissolved.

Vanilla caramel fudge recipe