SOUTH AFRICA AND THEIR FUDGE

South Africa is situated at the bottom of the African mainland. Their is moderate amount rainfall and a varse selection of temperatures to help to produce a wide variety of foods. South Africa is a very cultured community and takes pride in ther language and religions. South Africa is a much more underprivliged country then Australia and which has caused them to often deal with many different diseases that develop from poor hygiene and unsafe water. Majority of farmers produce food to provide for their familes. This is more often women farmers.

What impact does this have on the African Diet?

This means that they miss out on certain food groups as they grow majority of their food which limits them. It also means that it is difficult to keep animals alive becuase of the lack of water supply.

What % of South Africans does food inequity affect?

It affects 25% of South Africans.

Why do women face hunger more then men?

Women are responcible for their babies/children and see them as a priority so they often starve themselves so their children can eat.

What are the staple foods in Africa and why?

Food that are high in sugar and fat and are long lasting.

Do you know the difference between equity and equality?

Equity is fairness and equality is sameness.

South African fudge

Ingredients

• 1(397 g) can condensed milk

• 2 cups icing sugar (sifted)

• 25ml (1.5 tbs) golden syrup

• 75ml water

• 60g butter

• 5ml (¼ tsp) vanilla

Method

1. Put sugar and water into a large heavy saucepan.

2. Stir over a low heat until the sugar has dissolved.

3. Add the butter and syrup and stil until the butter has melted.

4. Add the condensed milk and stir until it comes to the boil.

5. Boil very slowly, stirring all the time, until soft ball stage.

6. Remove from the stove, add the vanilla and beat until it thickens.

7. Pour into a greased pan and leave to cool.

8. Cut into squares when cold.

Evaluation Questions:

Why did we need to wait for the sugar to dissolve prior to adding the golden syrup and condensed milk?

Because once you add the golden syrup and condensed milk the sugar stops dissolving and if it doesn't dissolve it won't have a smooth consistancy.

What was the role of the golden syrup?

To caramelise the fudge and give it it the caramel flavour and colour.

Why did the mixture need to be kept on the heat to thicken?

To allow the fudge to set and be a solid consistancy.

What is one safety element specific to this recipe?

You need to control the temperature to ensure the fudge does not spit on you and burn you.

#SOUTHAFRICA #FUDGE