Tuesday, July 27

Silky caramel fudge




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...


Ingredients:
3 cups white sugar
1 cup cream
2 tb glucose syrup
120g butter


Method:
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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9 lovely comments:

Kat on July 27, 2010 at 9:21 AM said... [Reply to this amazing comment]

I'm allergic to chocolate so caramel is my number one favourite flavour. I will definately be trying this recipe!

Lorraine @ Not Quite Nigella on July 27, 2010 at 1:31 PM said... [Reply to this amazing comment]

I'm so glad that you got an answer from the specialist! I know that must be a huge relief to know and to have a plan in place! :) x

Clare said... [Reply to this amazing comment]

I would love it if you can let us know how the diet goes. Is this the one designed by RPA. I am supposed to start on it but am finding it daunting.

Liss on July 27, 2010 at 8:26 PM said... [Reply to this amazing comment]

Yeah Clare - it is, and I will :)

Kylie on July 27, 2010 at 9:23 PM said... [Reply to this amazing comment]

you deserve this indeed, how AWFUL, no chocolate?!

this does look truly evil though. i have to stop myself from making such things unless it's christmas. when i make them it's a bit "one for you, one for me" as I chop up the squares.

middleagedcrazywoman on July 27, 2010 at 9:51 PM said... [Reply to this amazing comment]

You would have had to put me in a coma to survive the first 2 weeks from the caffiene withdrawal headaches alone.

Here's hoping that the meds work and the hives go away and the autoimmune disease fades in it's power!!

Jennifer on July 28, 2010 at 8:22 AM said... [Reply to this amazing comment]

Good luck! I hope things go well for you!

This recipe looks so easy but I have one question! Is glucose syrup the same as high fructose corn syrup?

♥Beryllium Lithium Class of 2011 on July 10, 2011 at 3:31 PM said... [Reply to this amazing comment]

This looks great :) must go get some cream to try this out... is it possible to use honey instead of glucose syrup?

Liss on July 10, 2011 at 4:38 PM said... [Reply to this amazing comment]

@♥Beryllium Lithium Class of 2011I would not sub glucose for honey - honey cannot be heated as high as glucose, and the glucose gives the fudge the 'stability' (i.e. firmness). Have fun making it ! xx


 

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