Caribbean Recipes - Recipe Island

VANILLA FUDGE

INGREDIENTS:

1 tablespoon of butter
1 can of condensed milk
1 pound of granulated sugar
1 teaspoon of vanilla essence

METHOD:

First dissolve the sugar in 1/4 cup of water
over low fire. Add milk and butter and bring
it gently to a boil.

Next boil steadily, stirring constantly till
the mixture becomes thick and creamy. Remove
pan from the heat and add essence and beat a
few times.

Finally, pour fudge into a greased pan about
6" x 8", leave to cool. When nearly set mark
in squares using a sharp knife, divide it up
when its cold.

GUAVA CHEESE

Ingredients:

-butter for greasing dish
1 pound of granulated sugar
1 pound of guava pulp ( no seeds )
1 stick of cinnamon spice, 1 inch long

Directions:

First be sure the guavas are not damaged they
must be firm, peel the quavas and pick out all
of the the seeds. Use a fine sieve to pass the
guava flesh through, again remember to remove
all the seeds

Now place the guava pulp, spice with sugar in a
heavy duty skillet, use pot with a heavy bottom
and cook on high until mixture starts to "jump"
stirring once in a while.

Reduce the heat then cook the mixture, stirring
constantly, with an up and over motion till the
mixture is thick and separates very easily from
bottom and the sides of the pot leaving the pot
clean.

Note: To test put a drop of mixture on a saucer.
It should form a ball that can be rolled around.
In a greased fireproof glass dish pour in guava
cheese and let it cool. Cut the guava cheese in
small size squares, when its cooled off.

Test by putting a drop of mixture onto a saucer.
It should form a ball that can be rolled around.

Pour the Guava cheese into a greased fireproof
glass dish and let it cool. When cool, cut into
small squares.

MANGO CHEESE

Ingredients:

3/4 cup sugar to each cup of pulp
1/2 teaspoon lime juice to each cup of pulp
-full mangoes, not over ripe, suggest Rose mango

Directions:

Wash, dry and peel mangoes, rub through a sieve.
To each cup of mango pulp add 3/4 cup sugar and
1/2 teaspoon lime juice.

Boil mixture in a thick pan stirring continually
until the mixture leaves the sides of the pan.

Test a little in the cold water. It should form
a ball. Clean then dry a shallow pan. Grease it
or brush it with rum.

Pour Cheese in it, should be about 1 inch thick.
Put it to cool.

When cheese is cool cut it into cubes and then
toss in the granulated sugar. The cheese maybe
molded in a variety of shapes if liked.

VINEGAR CANDY (TAFFY)

Ingedients:

1/2 cup of vinegar
2 cup of granulated sugar
2 tablespoons of margarine

Directions:

In a heavy saucepan melt the butter or margarine
with the sugar and vinegar. Stir until the sugar
dissolves. Wipe down sides of pan with wet cloth
wrapped around fork.

Boil until the mixture is brittle when tested in
the cold water. Allow to cool then pour right in
a greased pan.

When its cool enough to handle take up then pull
and fold until light in colour. When it is stiff
stretch out long and twist, cut into pieces with
scissors.

Butter hands lightly when pulling candy. Old time
candy makers used to loop it over a nail letting
it hang then looping again until it was a light
coloured and stiff.

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