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--- recipes:deep-fried_buckfast_with_irn_bru_sauce [2022/06/17 13:46] – Nick
+++ recipes:deep-fried_buckfast_with_irn_bru_sauce [2022/06/21 13:27] – Nick
@@ Line 27: / Line 27: @@
 ==== 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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