Saturday, June 1, 2013

Fudge - Toffee with Hazelnuts, Almonds, Cranberries

 When the going gets tough, the tough .....make toffee 

Amazing goo!
Trick here is be patient, place in freezer for a good solid hardness.

Place in bag to catch all the flying toffee pieces as you pound it with the end of a knife

Riddled with hazelnuts and almonds and cranberries!
(Didn't have raisins but the cranberries turned out very nice here,  it's sharp sourness contrasted to the  all round sweetness)

Too good!
Too all who tasted, they could not believe how good this was!
I'm not a fan for fudge and frankly this could be said as one of my 'failure's as I was trying to make toffee, still it's a damn fine 'failure' :)

Next time think I will cook for alittle longer for a deeper brown colour, and perhaps more sugar for an extra hard fudge namely ....toffee.

Yep, Second batch came out darker, harder and crunchier. Damn fine toffee.
When the going gets tough, the tough .....make toffee ;)

30gr Butter
1/4 cup of brown sugar
2 tbps of condensed milk
Nuts (ie Almonds, Hazelnuts, Cranberries, Raisins etc., )

Heat all in a nonstick pan till starts to bubble.
Bubble for a good 4 minutes.  This part takes practice till you know how long to cook it for.  NEVER be tempted to taste it, it is SUPER SCALDING!
Place on a nonstick metal sheet that can later be place in fridge or freezer.  
Chill till solid, then break to pieces and enjoy.

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