KCB 12.1: Carob and Hazelnut Fudge (Burfi)
Carob and Hazelnut Fudge (Burfi)
As distinct from Coconut Cream Fudge which calls for the traditional method of cooking milk to a fudge by the process of slow reduction, here's a quick alternative using powdered milk. Flavoured with roasted hazelnuts and carob powder, it's a popular confectionery to make for special bulk catering.
• PREPARATION TIME: 20 minutes
• YIELD: 24 pieces
• YIELD: 24 pieces
• 1 cup (250 ml) milk
• 3/4 cup (185 ml) white sugar
• 3 tablespoons (60 ml) unsalted butter, softened
• 2 tablespoons (40 ml) carob powder
• 1 3/4 cups (435 ml) full-cream powdered milk (or as needed)
• 1/2 cup (85 ml) chopped, toasted hazelnuts
• 3/4 cup (185 ml) white sugar
• 3 tablespoons (60 ml) unsalted butter, softened
• 2 tablespoons (40 ml) carob powder
• 1 3/4 cups (435 ml) full-cream powdered milk (or as needed)
• 1/2 cup (85 ml) chopped, toasted hazelnuts
1. Combine the milk and sugar in a heavy-based 3-litre/quart nonstick saucepan and place over moderately low heat. Stir until the sugar dissolves; then raise the heat slightly and gently boil for 10 minutes. Remove the pan from the heat. Put aside for 5 minutes.
2. Combine the butter with the carob powder and mix into a paste. Add this paste to the milk syrup and, stirring constantly with a wire whisk, add the milk powder. When the mixture is smooth, place the pan over moderate heat and stir with a wooden spoon for about 4 minutes or until the mixture is reduced to a thick paste that draws away from the sides of the pan. Fold in the nuts.
3. Press the paste onto a buttered biscuit sheet and spread, pat, and mold the mixture into a square cake about 2 cm (3 1/2-inch) thick. Refrigerate and, when cool, cut the fudge into 24 pieces. Keep the burfi refrigerated in an airtight container.
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