Corn fudge
Patricia Scarpin
ingredients
- 1 can (200g) corn kernels, drained and rinsed
- 1 can (395g) sweetened condensed milk
- 1 1/2 tablespoons milk – I used low fat
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- butter, for greasing
- granulated sugar, to coat the fudge balls
directions
- 1
Place the corn kernels and the milk in a blender or food processor and purée them. Push the purée through a sieve and place it in a medium saucepan. Add the condensed milk, cinnamon and butter and mix well.
- 2
Cook over low heat, stirring constantly until the bottom of the pan starts to show – it will be thicker and bubbly (20 minutes). Remove from heat, pour in a greased plate and set aside to cool completely.
- 3
Grease your hands with a bit of butter and roll portions of fudge into balls – this will be easier if you refrigerate the fudge.
- 4
Roll them in the granulated sugar and place in small fluted paper cups.
- 5
Decorate them as you wish – I had some extra kernels so I used them (an idea I saw at the website, too) and I also used cloves.
Source: from the Brazilian Nestlé website
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