Butterscotch cookies and chocolate raisin fudge recipe


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Butterscotch cookies

 

Chocolate raisin fudge

  • 250 GRAM SELF RAISING FLOUR
  • 150 GRAM SOFT BUTTER
  • 150 GRAM BROWN SUGAR
  • 2 EGGS
  • 1 TSP VANILLA SUGAR
  • 50 GRAM CHOCOLATE
  • 50 GRAM BUTTERSCOTCH MORSELS
  • PINCH OF SALT
 
  • 75 GRAM BUTTER
  • 1 DECILITER MILK
  • 2 TBSP CACAO
  • 375 GRAM SUGAR
  • 1 TSP VANILLA SUGAR
  • 30 GRAM RAISINS
  • 25 GRAM NUTS, CHOPPED

Chop the chocolate in small pieces. Beat the butter with sugar and eggs. Mix all the other ingredients in. Shape the dough into small balls and bake 10-15 minutes at 175 degrees Celsius.

Melt the butter in a pan, add the milk and the sugar, cacao and vanilla sugar. Bring to the boil and simmer until the mixture is 115 degrees Celsius (test by dropping some in cold water - it should form a soft ball). Allow the mixture to cool down 5 minutes, stir it for half a minute and then add in the nuts and raisins. Poor the mixture in a form, covered with aluminum foil. Cool down 2 hours and cut in pieces.

See also recipes for chocolate peanut fudge, white chocolate fudge and chocolate fudge.