Lush Fudge – Pic heavy

This is a very easy recipe, but can be rather tricky to master (as you can see in the photo documentation!!).

**WARNING – NOT recommended for diabetics!**

Ingredients:

397g can of condensed milk

150ml full fat (blue top) milk

450g brown sugar

115g butter

Optional –

Flavouring of your choice

Chocolate chips

Fruit of your choice

Nuts of your choice

Method:

1.  Line a 20cm square tin with baking / greaseproof paper.

2.  Put the condensed milk, milk, sugar and butter in to a large pan, on a low heat.  Stir constantly until all the sugar has melted.  (It doesn’t look very nice at this point, but don’t worry).  Blue nails are optional in this recipe 🙂

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3.  Turn the heat up and bring to the boil…  Do not stir at this point.

4.  Turn the heat down, so the mixture is now simmering, and stir constantly for 10 – 15 minutes.  Make sure that you are constantly scraping the bottom of the pan, as you don’t want the sugar mix to burn.DSCN0383

***WARNING – This mixture can be VERY hot, and WILL burn you if it touches you when it spits.  I speak from experience***

5.  If you have a sugar thermometer, test the temp for 118C.  If you do not have one, it’s still easy to check.  Simply put a drop of the mixture in to a jug of ICE COLD water – a soft ball of fudge should form.

6.  If you want to add any of the optional ingredients, do it now.

7.  When it’s ready, remove from the heat, and beat constantly with a wooden spoon until the mixture thickens and begins to set.  This should take approximately 10 minutes.

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8.  You now have to work VERY quickly, and pour the mixture in to the prepared tin.

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9.   Leave to cool before cutting in to squares.  The cooling and setting should take approx 1 hour.

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As you can see, mine didn’t turn out quite as I would have liked it to.  However…  It still tasted nice – the hubby and the Gning certainly like it – and it was my first time!

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Super Easy Homemade Veggie Soup – pic heavy

After being informed that I need to increase the iron in my diet, I decided that I would grab a few bags of pre-prepped veg from Asda.  It seemed like a good choice, so I got two bags of diced potatoes, and two bags of broccoli, carrots and sprouts.  We used one bag of the mixed veg, and one bag of potatoes on Saturday, to go with a pre-cooked chicken (also from Asda – we were having a bit of a lazy cooking day, ha ha).

When I got to the fridge, early this afternoon, there was lots in there to feed me, but I realised that I needed to get the veg eaten.

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So I decided to make a veggie soup in my slow cooker (please note that this recipe can also be made in a large pan (with lid), so if you don’t have a slow cooker / crock pot, don’t dismay!!).

Ingredients

Potatoes

Mixed veg

Gravy stock (veg / chicken stock works best, but I only had beef available)

Salt & pepper

Tabasco sauce

Method

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Gather all your veg and throw it all in to your slow cooker / pan.

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Make up your gravy stock, according to the instructions on the packet.  For me, I used four heaped teaspoons of the Bisto beef gravy granules, and topped up the jug with boiling water.  In reality, this wasn’t enough, and was really watery, but I knew that once the potatoes had cooked, and when everything had been blended together at the end, it would soon thicken up.

08 09 11Pour the gravy stock over the veg, and top up with kettle water, ensuring to ‘almost’ cover the veg completely.  Add a sprinkling of salt & pepper, and cover with a lid.

12 13Turn your slow cooker on to “HIGH”, and set your timer for 5 hours.

Alternatively, if you’re using the ‘pan on the hob’ technique, bring to the boil, then turn down the heat and allow to simmer for approximately 40 minutes.  After this time, check the sprouts (or potatoes) with a sharp knife…  The knife should slip right through the veg with no difficulty what-so-ever.

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When the veg is cooked right through, grab your hand blender, and blend, blend, blend!!  If you like your soup with a few ‘chunks’ of veg in it, just be sure not to blend the soup for too long.  Give it a stir every now and again until you get to the perfect consistency for you.

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Finally, add a splash (or two) of Tabasco sauce to taste, stir in to the soup, then serve.

Enjoy!