It’s been a while and I have a lot if catching up to do. My eldest has started school and life has become very busy.
Anyway, here is one of the goodies in our Christmas bag this year. We make/ bake things to give. Past years, we have been baking some nice but time consuming cookies. So for Christmas 2013, I wanted it quick but still yummy.
Recipe curtesy of December 2013 Better Home and Garden Australia issue.
This is in Australian measurement so I have converted it in ounces in ( ). Our Tbsp is 4 tsp while American one is 3tsp so I have added the extra that is needed in ( ).
1 cup (8.8 oz) firmly packed brown sugar
395g can (13.9 oz) sweetened condensed milk
100g (3.5 oz) butter chopped
1/4 cup (2.2 oz) maple syrup
2 Tbsp ( 2tbsp + 2tsp) liquid glucose (corn syrup)
200g (7 oz) good quality white chocolate roughly chopped.
1. Grease a 19cm (7.8 in) square cake tin with cooking oil spray and line with baking paper. Put sugar, condensed milk, butter, maple syrup and liquid glucose in a deep saucepan over medium low heat. Stir for 8 minutes or until sugar dissolves and the mixture comes to boil. Continue stirring for 15 minutes or until mixture turns a rich caramel colour.
2. Remove from heat and add chocolate. Stir until melted and smooth. Pour fudge into prepared tin and spread evenly. Set aside to cool for 1 hour, then cover with plastic wrap and refrigerate for 2 hours or until set. Remove fudge from tin and remove baking paper. Cut into square pieces and Serve, or arrange in a gift box, tying a few pieces with coloured ribbon.
Note: I used dark brown sugar. It has a stronger flavour.
In Australia, the pure maple syrup we get are the pancake grades but my Mom brought us 2 different grades. The darker the grade, the more maple flavour you will get so I think the darkest is grade B. I used Grade A medium Amber.
I made a second batch and made a marble one. So half the mix had dark chocolate and half the mix had white chocolate.