Rosewater Fudge

This is a lovely delicate after-dinner treat that’s simple to make providing you keep your eyes on the ball – or, should I say, boil!.

Ingredients

300ml milk

350g caster sugar

100g butter

1tsp Rosewater.

Equipment

Heavy bottomed pan

Cooking Thermometer

Method

Gently melt the butter and sugar and add the milk when they have melted. Turn up the heat and bring to a rolling boil. Be careful! Keep a close eye that it does not boil over and towards the end make sure it does not burn to the pan. Boil for about an hour, stirring regularly until the mixture reaches 115 degrees. Take it off the heat and leave to cool for 5 minutes. Add the Rosewater but make sure you allow your sample to cool before you taste it. Leave it for another 5-10 minutes stirring occasionally until the mixture thickens slightly then pour out on to an oiled baking tray and leave to cool. Cut into small pieces and delight your friends and family.