![]() Remove the thermometer and beat for a few minutes.ĥ. Thick and will have lost its glossy shine. Keep the sugar thermometer in the pan and beat vigorously with a wooden spoon until the temperature cools to 60☌. Stir in the vanilla and a good pinch of salt.Ĥ. Remove from the heat and leave, undisturbed, for five minutes, until the temperature drops to 110☌. Keep bubbling, stirring occasionally, until the mixture reaches 116☌.ģ. Increase the heat andīring to a steady boil. Put a sugar thermometer in the pan, making sure the end is completely covered if not, transfer to a smaller pan. Cook, stirring, until the sugar dissolves.Ģ. Combine the sugar, cream, butter and glucose syrup in a saucepan over a medium-low Line a 20cm/8in square cake tin with baking parchment. Angela Connolly on Fiona’s traditional elderflower cordial recipe Hello there, How do I find Angela's elderflower champagne on your site please? Is it still popular, i.1.Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hello Angela, The link is to Andy's elderflower chamapgne - ….Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hi Peta, Yes it does ferment a little = that is what you want.Lila Wiese on Perennial vegetables: Tree cabbage Maybe I missed someone stating this but is it possible to obtain seeds for this in the US?.You need to look for seeds on your side of the water, unfortunately :0( Import rewsrictions are tough. Fiona Nevile on Perennial vegetables: Tree cabbage Hi Lila, Thanks for your comment.only just found this! What a wrench to leave your beautiful cottage, I hope whoever moves in loves it as much as you do. Veronica on Working hard on the cottage Oh.I'd love to hear all your news - I often think about you and wonder how it's going for you both. Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you.Read More here: /grow-your-own-life-and-loofahs-at-down-to-earth-dot-com-3720/ Homepage on Grow your own life and loofahs at Down to Earth dot com.Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter.Our cottage too will become my wife's pension after I've g… Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you.I give away free samples to tempt fudge lovers to buy a small bag. Making fudge can be a messy business so use a long handled wooden spoon and stand well back from the saucepan during the stirring stage as it is apt to spit in a gloopy sort of way.ĭanny and my mum spent quite some time ‘admiring’ the gate side stand/sampling the fudge on Boxing Day. In fact this is the best fudge that I have ever tasted. The results are spectacular a true melt in the mouth fudge. Where this recipe differs from most is that the fudge is beaten as it cools. This fudge is made using double cream – and beware it is totally moreish. The recipe had been passed to him by a Pastry World Cup winner and Grandmaster Chocolatier. I trawled the internet for recipes – there were millions of them but this one by Nick Dudley-Jones caught my eye. We used to make sweets as Christmas presents individually wrapped in cellophane like little jewels. Somewhere in the back of my mind I remembered making fudge as a child – or rather watching my mum making fudge. Danny has a sweet tooth and a passion for cheap sweets and even he couldn’t get beyond the first mouthful and threw the rest away. A few weeks ago he bought some fudge in Newmarket.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |