Old fashioned Fudge

Wanting some sugar fix? Old fashioned Fudge is one of the best sweet treats.. They can be kept in airtight container for few days (if they lasts that long!) 

Old fashioned Fudge

1 can condensed milk

500 ml sugar

25 ml golden syrup

75 ml water

60 g butter

5 ml vanilla essence

Step 1

Put sugar and water into a large heavy saucepan. Stir over a low heat until the sugar has dissolved.

Step 2

Add the butter and syrup and stil until the butter has melted.

Step 3

Add the condensed milk and stir until it comes to the boil

Step 4

Boil very slowly on low heat, stirring every minute or 2, until soft ball stage (the mixture will darken to a deep caramel colour and will start to form sugary crystals on the sides, sounding like sand when you scrape it).

Step 5

Remove from the stove, add the vanilla and beat it with a wooden spoon for 5-10 minutes until it starts to thicken (beating the fudge will ensure a great texture when completely cooled)

Step 6

Pour into a greased pan and leave to cool.

Step 7

Cut into squares when cold.

Salt and Pepper Squid

Ying's Seafood restaurant in Sydney recipe for this delighted salt and pepper squid.. I love the chilli, spring onions and garlic tats with the spices mix.. The rice wine vinegar adding a nice aroma at the end... and Again, thanks to my lovely friend Maria who shared this recipe link :D 

Ingredients

Five-spice mix

1 tbsp ground ginger

1 tbsp celery powder

1 tbsp chicken stock powder

1 tbsp salt

1 tsp five-spice powder

Squid

500 g fresh whole squid

2 tbsp self-raising flour

vegetable oil

cornflour

4 spring onions, chopped

2 garlic cloves, chopped

1 red chilli, chopped

½ tbsp rice wine vinegar 

Instructions

Combine the ingredients for the five-spice mix and set aside.

Clean the squid by pulling the tentacles from the body. Wash out the tube and remove the clear 'backbone’. Peel off the skin if desired. Cut the tentacles from the head and discard the head. Cut the tube into triangles, which helps the squid to curl during cooking.

In a bowl, mix the self-raising flour with 1 tbsp vegetable oil and a little water to make a paste. Add the squid pieces and tentacles and coat well. Sprinkle and toss with enough cornflour until the pieces are dry.

Heat enough vegetable oil in a wok for deep-frying. Add the squid, in batches, and cook until golden and crisp.

Remove with a wire basket or slotted spoon. When all the squid is cooked, drain most of the oil from the wok.

Add the spring onion, garlic and chilli to the wok. Stir-fry for 30 seconds, until aromatic. Return the squid to the wok, add 2–3 tsp five-spice mix and toss well. Add the rice wine vinegar, toss and serve immediately.