This year my older brother is in charge of the Christmas Candy making back home in Sweden. I don't know who came up with that brilliant idea to put him in charge of making the sweets – but good luck with that...! (Just kidding, I'm sure you'll make some lovely sweets, just try to save som for the rest of the family, okey?)
Here's a jolly good recipe that I'm sure you'll like. And it's easy too! Do however take my advice and read this article first. Especially good for newbies (read: kitchen-hazards) like you! ;-)
200 g full cream150 g white sugar150 g brown sugar50 g butter20 g cocoa powder1 tbsp vanilla sugar1 tsp instant coffee + 1 tsp boiling water
- In a large pan, mix together cream, sugar and butter.
- On low to medium heat, boil the mixture until it reaches 122-125 °C.
- Use a soft spatula to stir regularly – but stop stirring when the mixture starts to boil heavily, which it usually does after 110-115 °C.
- Take the pan off the heat and stir in cocoa, vanilla and coffee.
- Pour the mixture in 2 bread tins lined with greaseproof paper, or into ice-cube moulds. Let cool before you place the tray in the fridge.
- Let the fudge set completely before removing it from the tins / moulds and cut it into pieces.
Storage: This fudge keeps for at least 3 weeks stored in an airtight container in the fridge. It also freezes very well.