Cherry And Grenadine Fudge
Serves: Makes 24 pieces
INGREDIENTS
500 grams sugar
100 grams butter
¾ cup evapourated milk
½ cup whole milk
100 grams glace cherries, chopped
2 tblsp Grenadine
100 grams butter
¾ cup evapourated milk
½ cup whole milk
100 grams glace cherries, chopped
2 tblsp Grenadine
A new flavour twist for an old favourite sweet.
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METHOD
1. Put the sugar, butter, evaporated milk and milk into a heavy-based saucepan and stir over a low heat until the sugar dissolves. Do not boil at this stage.
2. Bring to the boil without stirring. Boil for about 12-15 minutes, stirring occasionally to prevent burning until a sugar thermometer reaches 116°C.
3. Remove from the heat and when the bubbles subside add the cherries and Grenadine. Beat with a wooden spoon until the mixture becomes grainy and thick, though still pourable. This takes about 5 minutes.
4. Pour into a greased and paper-lined 18cm square cake tin. Mark into shapes when cold, cut into pieces and store in an airtight container.
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