Christmas fudge

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14 servings Prep: 10 mins, Cooking: 1 hr
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Clinton Morgenroodt of Sea Point, Cape Town, works at a baking company and has been experimenting with new flavours and methods for old favourites. This is one of the results.

By Food24 December 18 2018
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Ingredients (6)

4x250 ml sugar
500 ml milk
125 ml butter
1 ml salt
5 ml vanilla — extract
100-150 g glacé cherries
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Method:

Clinton Morgenroodt
of Sea Point, Cape Town, works at a baking company and has been experimenting
with new flavours and methods for old favourites. This is one of the results.

Grease a rectangular glass dish.

1. Combine the sugar, milk, butter and salt in a large
saucepan and bring it to a boil, stirring constantly until the sugar has
dissolved.

2. Boil over medium heat, stirring occasionally, until a
sugar thermometer reads 236 °C or a teaspoonful dropped in cold water
forms a soft ball.

3. Remove from heat immediately and set the saucepan in cold
water. Allow to cool undisturbed until lukewarm. Add the vanilla extract and
cherries and beat until thick and creamy and the mixture loses its shine.

4. Pour into the dish and leave to set at room temperature.
Cut into squares and dust with icing sugar.



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