![]() Before it sets, quickly pour the fudge into the tin and smooth over the surface. 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. This is not a geometrically accurate term, as you can see from my cutting skills.1.
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