Golden Vanilla Syrup Food

GOLDEN VANILLA SYRUP

Steps:

• Scrape seeds from vanilla bean; place seeds and bean in a small bowl.
• Combine granulated sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat; simmer 5 minutes. Remove from heat. Add vanilla bean and seeds, stirring gently. Cool syrup to room temperature.
• Pour syrup and vanilla bean into a glass container. Cover and chill.
• Note: Store in the refrigerator for up to 1 month.

SMOOTH GOLDEN FUDGE

Steps:

• Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.
• Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.
• Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).
• Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.
• Dip in melted chocolate and roll in chopped nuts for an added touch.

VANILLA SYRUP

Steps:

• In medium saucepan over medium high heat, bring water and sugar to a boil.
• Cook until mixture thickens slightly, about three minutes.
• Remove from heat, stir in vanilla and let cool to room temperature.
• Refrigerate in an airtight container for up to two weeks.