Those who know me know that I love to experiment in the kitchen. [Experiment herein meaning fudge my way through recipes I find online until something relatively tasty comes out the other end. Naturally, I’m not trying to promote (or benefit from) other people’s work, but I recently opened an old family cookbook and it started falling apart in my hands so I need to store these recipes somewhere. Might as well be for posterity!
Frank used to cook for my great-grandmother, back in Zimbabwe, and, although I don’t remember much of experiencing his cooking first hand, this recipe was passed down to enjoy. Be very careful while cooking sugar, that bastard spits if there’s any water present and it can leave a nasty burn.
1/4 pint Water
1 tin Sweetened Condensed Milk
Method: (Pretty easy, this one)
- Add all ingredients to a large, sturdy pot/cauldron/pressure cooker/container.
- Attach thermometer and stir.
- Boil slowly.
- When the mixture gets to 113 degrees celsius (Soft Ball stage – testable by dropping a bit of the mixture in a bowl of water and watching it turn spherical) remove from heat and pour into a high-walled baking tray (Baking Parchment helps it not stick).
- Leave on the side to set.
A favourite of mine and very versatile (you can switch up the recipe to include chocolate chips, or melt over some chocolate or… I suppose… put fruit in it) the Flapjack is quick and relatively easy. I’ll be the first to say that the following incredients don’t make enough and that you should double it or triple it for decent results, but I’ll let you be the one to make that call.
5oz Rolled Oats
2-3oz Brown Sugar
2tbsp Golden Syrup
- Pour Brown Sugar, Margerine and Golden Syrup in a pot and apply heat.
- Mix until gooey.
- Add the Oats.
- Pour mixture into high-sided baking tray (baking parchment helps it not stick)
- Put baking tray in oven (at about 180 degrees Celsius), cook for 20 minutes.
- Allow to cool, separate and enjoy!
I will probably be adding to this with other recipes I’ve been tinkering with.