If you love fudge like rich and milky sweets you would love this sweet.
Ingredients:
- 4 CUPS FULL CREAM MILK POWDER. ( Optional: 2 cups full cream & 2 cups low fat)
- 1 CUP HEAVY CREAM
- 1 3/4 CUPS WHITE SUGAR
- 3/4 CUPS WATER
- 1 1/2 TBSP GRATED GINGER
- COLORFUL SPRINKLES
- 1 TBSP BUTTER FOR LINING GLASS OR METAL 9X9 TRAY
Method
***LINE A 9X9 DISH WITH BUTTER. SET ASIDE.
STEP 1: ADD THE WATER TO A SMALL PAN, ADD THE SUGAR AND THE GINGER, BRING TO A BOIL UNTIL THE SUGAR SPINS A THREAD. ABOUT 15MINS.
- SPINS A THREAD MEANS THAT- WHEN YOU LIFT YOUR UTENSIL FROM THE SUGAR WATER THERE SHOULD BE STRINGS OF SUGAR CLINGING TOGETHER- AS SHOWN BELOW. THIS SUGAR WATER IS WHAT BINDS THE BARFI TOGETHER TO CREATE THE FUDGE LIKE TEXTURE. SO IF IT S NOT THICKENED ENOUGH- OR TOO THICK IT CAN EITHER MAKE THE BARFI NOT COME TOGETHER BUT REMAIN SOFT- STILL EDIBLE- OR IT CAN BECOME ROCK HARD.
STEP 2: IN A MIXING BOWL, MIX 2 CUPS OF THE MILK POWDER WITH THE 1 CUP OF CREAM.
STEP 3: VERY CAREFULLY ADD THE SUGAR WATER TO THE MILK POWDER MIXTURE, ADD THE REMAINING 2 CUPS OF MILK POWDER. YOU WILL NEED TO WORK FAST BUT CAREFUL HERE.
STIR IT ALL TOGETHER VERY CAREFULLY * PLEASE REMEMBER HOT SUGAR WATER IS EXTREMELY DANGEROUS IF IT GETS ON YOUR SKIN.
ONCE IT’S ALL MIXED TOGETHER, SPREAD IT IN YOUR PAN, WITH A WARM SPATULA,/KNIFE SMOOTHEN THE TOP.
- ADD THE SPRINKLES
- LEAVE TO SET FOR A COUPLE HOURS.
