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--- recipes:deep-fried_buckfast_with_irn_bru_sauce [2022/06/17 12:10] – Nick
+++ recipes:deep-fried_buckfast_with_irn_bru_sauce [2022/06/21 13:27] – Nick
@@ Line 1: / Line 1: @@
 {{:recipes:deepfried buckfast logo - Recipe.png}}
+Insert blog post here about how this recipe was discovered deep in the heart of the Amazon and it changed my life and brought about world peace.
-====== deep-fried buckfast ingredients ======
+==== deep-fried buckfast ingredients ====
-ml buckfast tonic wine
+  * 250ml buckfast tonic wine
-g unsalted butter
+  * 50g unsalted butter
-tablespoon granulated sugar
+  * 1 tablespoon granulated sugar
-/4 teaspoon salt
+  * 1/4 teaspoon salt
-g plain flour
+  * 140g plain flour
-large egg
+  * 1 large egg
-/2 teaspoon vanilla essence
+  * 1/2 teaspoon vanilla essence
--3 litres of sunflower oil for deep frying
+  * 2-3 litres of sunflower oil for deep frying
-approximately 100g of granulated sugar for coating
+  * approximately 100g of granulated sugar for coating
-====== Irn Bru sauce ingredients ======
+==== deep-fried buckfast method ====
-L regular Irn Bru
-g granulated sugar
+==== Irn Bru sauce ingredients ====
+  * 2L regular Irn Bru
+  * 250g granulated sugar
+==== Irn Bru sauce method ====
+Makes about 300ml. Takes a few hours with minimal supervision.
+Use a small saucepan (~15cm diameter) to ensure that the thermometer remains properly submerged as the sauce reduces.
+Fill the saucepan about half full with Irn Bru and add all the sugar. Begin to heat on the stove and stir until all the sugar is dissolved.
+Bring to the boil and reduce to a simmer. Add more Irn Bru every 20-30 minutes to keep the saucepan half full.
+Begin to monitor the temperature of the solution when all the Irn Bru has been added to the saucepan. Suggest using a temperature probe or sugar thermometer, an IR thermometer will usually read low because of steam.
+Begin to stir the solution regularly when the temperature passes 105°C. Reduce the heat as necessary to maintain a simmer, avoid a rolling boil. Turn the heat off when the temperature reaches 112°C and allow your fresh batch of Irn Bru sauce to cool.
+Keep in an airtight container to prevent crystallisation.
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