Name these sweets

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#21 Post by **gill216** » Sat Feb 28, 2009 10:48 am

Dont buy fudge and marzipan Laura, buy a sat nav instead

Wakefield to Otley is about 40 mins (37 on aa route planner) and in summer its a nice day out down by the river.

#22 Post by **Laura** » Sat Feb 28, 2009 11:30 am

Well, yes. I have this bizarre sense of direction. Put me in the middle of a forest, or anywhere in the countryside, and I can find my way out. Put me on roads, and I'm hopeless. I know the way to Ilkley. In fact, I now know about seven different ways to Ilkley, due to all the times I've tried to get there and got lost. It happens particularly if I have one certain person in the car. The two of us have never gone the same way twice. I once ended up in the middle of Pudsey.

So, Otley, possibly would take me an hour and a half, or 40 minutes, or two weeks - it just depends really!!!!

#23 Post by **gill216** » Sat Feb 28, 2009 11:38 am

I'm exactly the same with Leeds Bradford airport. I can get there, the same way, every time. I've never ever come back that way. There are 2 roundabouts , take the wrong exit and after that the worlds my oyster

#24 Post by **LAT** » Sat Feb 28, 2009 2:35 pm

Alternatively make some fudge. Takes about 40 minutes and is kinder on the environment.

I have a really good and easy recipe.

#25 Post by **gill216** » Sat Feb 28, 2009 2:51 pm

So why is it not posted on here

or maybe we should have a recipes thread.

#26 Post by **LAT** » Sat Feb 28, 2009 3:04 pm

OK here goes

I have scaled the quantities to fit the currently available size tins of evaporated milk.

One tin evap (410 grams)
100 grams butter
800 grams sugar (this is about 28 ounces)

Heat all together in a large thick bottomed pan stirring regularly. I never make it when I am alone in the house so I don't have to answer the phone or door. You need to keep it moving most of the time so it doesn't stick to the bottom of the pan (I actually use a Le Creuset casserole). Lightly oil a rectangular tin about 6 inches by 8 or so. the fudge is ready when it will form a soft ball. You check this by dropping a small amount into cold water and rolling it with your fingers. By this time it is slightly darker and is beginning to bubble into itself (ie looking a bit lower in the pan) Towards the end it needs almost constant stirrring to avoid sticking but don't worry about small dark hard bits you might dislodge as they taste fine.
When it is cooked pour it into the tin and leave to set. When it is nearly cool mark it into squares and leave again until it is completely cold before you get it out.
In my experience it is better to slightly overcook it if in doubt as if it is undercooked it won't set properly.

Good luck!!

#27 Post by **Laura** » Sat Feb 28, 2009 4:05 pm

thanks. I might actually wait until there is no-one in the house, as that way, I'm less likely to get complaints about mess, chaos, smoke and general burning-the-kitchen-down-ness!!! Sounds like fun though!!!

#28 Post by **gill216** » Sat Feb 28, 2009 4:10 pm

What you really mean is that you want to be alone so you can eat it all yourself

#29 Post by **Laura** » Sat Feb 28, 2009 4:10 pm

Yes! well, maybe. Depends on exactly how over-cooked it gets! We should have a cookery thread! We've already got a bookclub, and a knitting one (was going to put knitting thread but i thought that might have a double meaning). If we have a cookery thread we can open up an on-line branch of the WI!!!!!!!

Puzzlebrains

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