Milk and honey fudge
Some say that the Torah is as sweet and perfect as milk and honey. So with that lovely idea in mind I have created this deliciously more-ish milk and honey fudge for Shavuot. It is made with light evaporated milk but the taste is creamy and rich.
Makes 24 pieces approx
Preparation time: 15-20 minutes plus cooling
400g golden caster sugar
150ml light evaporated milk
½ tsp salt
40g butter or margarine
1 tsp vanilla extract
Lightly grease any non-stick tin with flavourless oil.
Put the sugar, milk, honey, salt and butter in a large thick-based pan and stir gently over a low heat until the sugar is completely melted.
Boil until the mixture reaches 115°C — the “soft ball” stage. If you haven’t got a sugar thermometer, test by carefully dropping tiny drops into a jug of water. Soft balls of fudge should form.
When the fudge mixture has reached 115°C remove and place it in a metal food-mixer bowl or just a metal bowl.
Cool slightly then beat vigorously with the vanilla in the food mixer or with electric beaters. The mixture will thicken, lighten and stiffen and magically turn into fudge. Before it sets firm, pour it into a tin and leave to cool fully.
Ruth Joseph is the co-author of ‘Warm Bagels and Apple Strudel’, published by Kyle Books at £25