Cooking Chef XL
Golden syrup 200g Sugar 600g Evaporated milk 340g Butter, cubed and softened 100g Vanilla extract 1 tsp Sea salt ½ tsp Sea salt, to decorate as desired
1- Line a square baking tin (20 x 20 cm) with parchment paper. 2- Lift the Cooking Chef head and fit the heat shield. 3- Attach the creaming beater to the machine and fit the Cooking Chef mixing bowl in place. 4- Add the golden syrup, sugar, evaporated milk, butter, vanilla extract and sea salt into the bowl, then fit the splash guard. 5- In manual mode, set the machine for 5 minutes at 80°C on stir speed 1 until the sugar has dissolved. 6- Continue to cook for 10 minutes at 167°C on stir speed 1. 7- Turn the temperature off and continue mixing for 10 minutes on stir speed 1. 8- Tip: The temperature is increased gradually is to avoid potentially burning the fudge mix. The continuous stirring also helps in avoiding the mix from sticking to the base on the bowl. 9- Pour into the lined tin and leave to cool on the worktop. Once cooled, chill in the fridge until the fudge has fully set.10- Remove from the fridge and sprinkle with extra sea salt (optional). Cut into squares and serve.11- Fudge can be stored in an airtight container for approx. 2 weeks.