Fudge

Ingredients for 1 servings:

• 210 g sugar
• 75 ml milk (1.5% fat)
• 40 g butter
• 10 drops of flavoring (peppermint oil) or
• 10 drops of vanilla flavor or
• 40 g maple syrup or
• 40 g chocolate
• possibly oil for the plate

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

delicious praline sweets, taste like golden cream sweets, nice to give as a gift

Place the sugar and milk in a saucepan, mix with a wooden spoon (!), and heat, stirring only occasionally. When the mixture starts to boil, do not stir under any circumstances! Cook until it reaches the so-called white ball temperature (approx. 5 minutes). This means: The sugar has a temperature of 114°C. You can also test it by adding some of the mixture to cold water. If it forms into a ball, it’s just right. Remove the mixture from the heat and add the butter in one piece. Do not stir! Let the syrup cool until the outside of the saucepan is touchable. Now add the desired ingredient(s), e.g., peppermint oil. First, stir the syrup with a wooden spoon and then begin whisking. The syrup will absorb air and become milky and light in color. Whisking requires strength and some time. As soon as the syrup thickens, pour the mixture onto an oiled or parchment-lined plate, bowl, or similar. Let the whole thing cool, perhaps overnight, and then cut into bite-sized pieces. Note: The syrup will thicken immediately, so you might not expect this the first time you make the fudge. After a few attempts, you’ll get the hang of it. Don’t despair! There are no limits to what you can add; just experiment with your favorite flavor. I always use a non-stick pan to cook the mixture so it doesn’t burn too quickly.