David Higgs

Camembert cheese, guava, mosbolletjie

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Preparation info

  • Serves 8

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Don’t freak out if you see foam or espuma in a recipe. If you don’t feel like making it, just dice or slice some fresh ripe guava instead. Essentially the same…

Ingredients

Salted fudge

  • 200 g castor sugar
  • 65 g salted butter
  • 65

Method

Spray a 16 × 20 cm kidney tray with nonstick cooking spray. Heat the sugar, butter, milk and salt, and stir over low heat until the sugar is dissolved. When the sugar is dissolved, add the condensed milk and vanilla essence. Using a sugar thermometer, cook to 115°C. Transfer the mixture to the bowl