We are having a Christmas Party for our Home School group tomorrow, and true to form, our baby James has been a bit under the weather today with an annoying cough (our children always get sick the day before a party) so it has been the most relaxed “getting ready” ever (with a sick baby you just have to down tools and sit nursing, don’t you?) and hence the lateness of this post (nearly day 21, eeek!)
Today, and tomorrows crafts have been a bit of a disaster in ways… I made fudge today which I poured into a jar a while ago… and it is now “Fudge Sauce” (delicious nonetheless)
So…. the recipe to make fudge sauce, is, in essence, the same recipe, except without the fudge getting hard and fudge-y.
In the name of research, my children have tried the fudge sauce with many accompaniments and have pronounced it
“deeee-licious” on… anything, really.
What you need:
1 can of “Carnation Caramel” (400 gms)
300 mls milk
180gms butter
1kg of granulated sugar
1 teaspoon of vanilla essence
(If thought this would harden, I would say “line a tin with parchment”, but I would just get 5-6 jars into the oven on a low heat to sterilize them instead)
Put the ingredients into a heavy-bottomed saucepan, heating gently till the sugar has dissolved.
Raise the heat and boil rapidly for 8 minutes, stirring occasionally to stop it sticking, then plunge into a basin of cold water so it doesn’t cook further and beat with an electric whisk for 2 minutes.
Pour into readied jars and enjoy with… anything!!
I will have to google the measurements and ‘americanize’ them — this sounds delish, you know I am a lover of all things sugar!