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"Her Royal Highness, The Princess of Wales, kindly donated this recipe for a fund-raising collection of recipes to celebrate the centenary of Fairford Cottage Hospital, the smallest hospital in Gloucestershire.... Small boxes of this creamy fudge make ideal personal gifts for special friends at Christmas"
Royal Fudge
taken from The Cotswold Cook Book by June Lewis
2 oz butter
4 tablespoons water
1 lb granulated sugar
1 large tin condensed milk
Put the butter, sugar and water into a large saucepan (non-stick or heavy based). Stir gently until the sugar has dissolved. Add the condensed milk and bring to the boil. Simmer on a very low heat until the mixture thickens and browns - this will take 30 minutes or more. Stir occasionally during simmering. Remove from the heat and beat well, pour into a greased tray. Wait until it is set, then cut into squares.
Tips:
The sugar dissolving stage takes longer than you think!
The '30 minutes' I've found is a bit optimistic too.
To test if it's ready, keep a jug of cold water handy and when you think it's 'thick and beige enough', take the pan off the heat & drop half a teaspoonful of the mixture into the jug. It will drop to the bottom and when you fish it out, give it a squeeze, if it forms into a soft ball, then the fudge is ready for the 'beating' stage
Royal Fudge
taken from The Cotswold Cook Book by June Lewis
2 oz butter
4 tablespoons water
1 lb granulated sugar
1 large tin condensed milk
Put the butter, sugar and water into a large saucepan (non-stick or heavy based). Stir gently until the sugar has dissolved. Add the condensed milk and bring to the boil. Simmer on a very low heat until the mixture thickens and browns - this will take 30 minutes or more. Stir occasionally during simmering. Remove from the heat and beat well, pour into a greased tray. Wait until it is set, then cut into squares.
Tips:
The sugar dissolving stage takes longer than you think!
The '30 minutes' I've found is a bit optimistic too.
To test if it's ready, keep a jug of cold water handy and when you think it's 'thick and beige enough', take the pan off the heat & drop half a teaspoonful of the mixture into the jug. It will drop to the bottom and when you fish it out, give it a squeeze, if it forms into a soft ball, then the fudge is ready for the 'beating' stage
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