This week: The Port Royale's Russian fudge.
675g sugar
½ cup milk
½ tin sweetened condensed milk
125g butter
1/8 tsp salt
1 Tbsp golden syrup
Put sugar and milk into a saucepan, mix, cover and bring to the boil slowly. Add condensed milk, butter, salt and golden syrup. Boil, stirring occasionally until it reaches soft-ball stage, about 30 minutes.
[Soft ball is when the temperature reaches 113-116degC and the sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.]
Cool, then beat until thick. Pour into a sponge-roll tin. Cut when set.
Requested by Colleen Niovara-Dave of Balclutha. Sharon Tisdall of the Port Royale Cafe in Port Chalmers has sent us this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
