Well you might have seen me mentioning here or on twitter I'm on a chemical free diet.
I've just been diagnosed with an autoimmune disorder that hopefully can be treated with some medication and may even go away eventually. Or it may not. Fact is, I've had chronic hives for 6+ months now and swelling of hands, feet and lips and after a long wait to see the immunologist, I have some answers.
So I'm on this diet to help more-or-less detox the chemicals in my system to give the new medication a chance to work. It's only for four weeks but already it's killing me! (4 days in) no caffeine, no colouring, no flavouring, no onions, tomatoes, chocolate, CHOCOLATE PEOPLE. No cheese apart from ricotta, no herbs apart from a sprinkling of parsley or chives. Potatoes, leek, cabbage and green beans are pretty much what I would eat out of the vegetable category. Seriously the only fruit I can consume for the next four weeks are pears. that.is.it. I can however have eggs, cream, bread I make myself (phew) flour, milk and sugar.. So it's not nothing, but it's a lot of stuff that I love with a no against it.
So, with all sweets and chocolate off the menu, I thought I need to treat myself, right?
I love fudge and I usually make it for gifts, but hey. This is my gift to me. I might even use it to bake with later on too...
3 cups white sugar
1 cup cream
2 tb glucose syrup
Grease a small lamington tin/slice tin or something of similar size
In a saucepan over medium heat, add 1 cup of sugar. Brown slightly (ie stir until you can see the sugar browning)
Add cream, butter, rest of the sugar and then the glucose, put a candy thermometer in the saucepan and heat the caramel whilst stirring until you reach 235 degrees c.
Remove from heat and allow to cool until it reaches 100 degrees c.
Pour mixture into mixing bowl, and beat until it thickens (about 5-6 minutes)
Transfer to your greased tin and allow to set (on benchtop, shouldn't need to refrigerate)
Cut up and store in airtight container in the fridge for up to 2 weeks.
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