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Strawberry-flavoured
Chocolate-coated Fudge

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You will need:

20 × 25 cm shallow baking tin

Greaseproof paper

Large saucepan

Sugar thermometer

Cutters

450 g caster sugar

100 g unsalted butter

175 ml evaporated milk

A few generous drops of pink food-colouring

A generous ½ tsp (2.5 ml) of strawberry food-flavouring

100 g melted chocolate for dipping

Makes enough for ten greedy children

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How to make:

image Line the tin with buttered greaseproof paper.
  
image Put all the ingredients except the flavouring and colouring into a large heavy-bottomed saucepan and place over a low heat.
  
image Stir occasionally. Once the sugar has dissolved, gently boil the mixture and now stir all the time (to prevent sticking and burning on the bottom of the pan).
  
image Place the sugar thermometer into the saucepan and boil the mixture to a soft ball (118°C). This takes about five minutes.

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image Take the pan off the heat, stir until the bubbles subside and then add the flavouring and the colouring.
   
image Beat rapidly with a wooden spoon until the mixture thickens and becomes granular, approximately three minutes.
   
image Pour the fudge into the lined tin and leave to set. If necessary, smooth with a palette knife dipped into boiling water.
   
image With shaped cutters, cut out the fudge and dip one side into the melted chocolate, or decorate with piped chocolate, creating different patterns. image
Please ask a grown-up to help you when you are handling anything hot.