Have a sweet tooth? Then try these delectable fudge recipes. They make a great treat for kids.
Vanilla Fudge
Makes 40 pieces
Ingredients
Sugar - 1 kg
Milk - 1 cup
Sweetened condensed milk - 1 tin (400 ml)
Vanilla essence – half tsp
Method:
Place the milk and condensed milk in a pan over gentle heat. Add in the sugar and stir non-stop over very low heat until the sugar melts. (It took 20 minutes). Continue to stir for the next 15-20 minutes, until the mixture starts to bubble and come off at the sides. Remove from heat and add the vanilla essence. Keep aside for a couple of minutes. Now, grease a rectangular pan with butter.
Beat the mixture until the sheen reduces to form a thin opaque film. Be sure to scrape the outer sides too with the ladle. Pour into the greased dish. After 5-6 minutes, score into squares. Let cool for approx. 25-30 minutes and slice along the pre-scored lines. Serve fresh ...Preserve in airtight tins.
Milk Fudge
Ingredients
Fresh cow's milk - 3 cups
Sugar – two and a half cups
Semolina - 2 tbsp
Ghee - 2 +1 tbsp (to be used separately)
Cardamom - 3, crushed and deseeded
Method
Gently fry the semolina in 1 tbsp of ghee. .Pour in the milk and simmer for 15 minutes over a low flame. Add sugar, cardamom and cook over low flame, stirring constantly. After 15 minutes, add 2 tbsp ghee and cook for another 30 minutes. Increase the heat and cook for 10-12 minutes till the mixture starts to leave the sides of the pan in a honeycomb pattern and a white powder is visible at the sides. Pour into a greased pan .Press the surface with a greased (small, flat-bottomed) bowl/ katori. When the right consistency is reached, the mixture on the sides of the ladle will solidify. Cool for 5-10 minutes. Slice into diamond or desired shapes with a sharp knife. Store in airtight containers. Keep refrigerated.
Banana Fudge
Ingredients
Makes 18- 20 pieces
Firm, ripe yellow plantain (nendrapazham) - 3
Sugar - 1 cup
Refined oil - 3 tsp
Ghee - 4 tbsp
Lemon Juice - 1 tsp
Method:
Take three ripe bananas(nendrapazham in Malayalam). Pressure cook without water in the inner vessel for 15 minutes with the peel on.
When cool, discard the outer peel. Powder one cup sugar. Mash the banana in a mixer-grinder and add the powdered sugar. Grind to a fine paste. In a wok, heat 3 tsp refined oil. Add the banana puree. Sauté over medium flame, adding 4 tbsp ghee for about 15 minutes. Let it not brown too much or else it will be bitter. After 15 minutes have elapsed, add 1 tsp lemon juice. Cook for another 5-10 minutes till the mixture rolls up into a ball leaving the sides of the wok on stirring. Over a chapati board, keep a sheet of butter paper. Spread the contents onto the board and use a pre-greased rolling pin. Roll out and slice with a greased pizza cutter or knife. Store in airtight containers. It turned out as yummy, neat squares, just as you would want it to be when it's homemade. Yum!
