I have been a little impatient with him in his cooking efforts before now, despite the fact I have years of experience he always seemed to want to reinvent the wheel and not take advice on what was the best way to do things! He also used to lose interest half way through a recipe and leave me to pick up the pieces, when I usually wasn't in the mood!!!!
The last time he made today's recipe we had a long drawn out argument over how it should look as it wasn't working the way the recipe said it should. He abandoned it and I frustratingly tried to recover what I could from his efforts! When he asked if he could try it again, I was happy to let him knowing how much more capable he has become in the last little while.
The recipe in question is Microwave Russian Fudge which is from Jo Seagar's "Lip Smackin' Fast Cookin' Hunger Bustin' Gr8 Tastin' Cookbook"-a book designed for beginner cooks, which my son uses frequently and also made his chocolate coconut slice from. I use Jo Seagar's recipes alot, especially for baking. I think I have about 4 of her books which get good use. She has great ideas for gifty type goodies like cookies, fudges, chocolates and I find myself relying heavily on her ideas at Christmas!
This recipe in particular is great for kids as it relies on the microwave so it is very difficult to burn the fudge. I have thrown countless pots of Russian Fudge out as it has caught on the bottom and then ruined the whole batch, but this recipe handily avoids that! I am quietly very chuffed that Rex has mastered this recipe, as it means he'll now willingly whip it up again, and I adore Russian Fudge!!!!
Microwave Russian Fudge
1 cup white sugar
1 can (400g) sweetened condensed milk
1 tbsp golden syrup
2 tsp vanilla essence
Spray a 20cm square cake tin with non stick baking spray (I also line it with baking paper!).
You will need a large pyrex jug or microwave proof bowl as the fudge reaches high temperatures.
Place all ingredients, except vanilla, in the bowl and microwave on high for 1 minute. Stir, then cook for 2 minutes, then stir again. Repeat this for a total of 10 minutes. (if you have a sugar thermometer it should read 120C). To test without a thermometer, fill a glass with cold water. The mixture is ready when the drips form into soft balls in the cold water, the mixture should also look a darker more caramel colour.
Remove carefully from the microwave and place the bowl on a wooden board to protect the bench. Add the vanilla. Beat the fudge for 4 minutes with a wooden spoon or electric beater. The mixture loses its shine and starts to become very thick and set.
Quickly pour into prepared tin. When cool, mark into squares, then allow to set and cool completely in the tin.
Add nuts like macadamia or pecans or raisins (1/2c added just before pouring into tin)
Add 3 tbsp cocoa to sugar mix before cooking for a chocolate version
Add 3 tbsp coconut when adding vanilla
Add 2 tsp strawberry essence instead of vanilla
There is no better way to enjoy this intensely sweet treat than with a cup of coffee. They work together beautifully!!!!!