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Table of Contents
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deep-fried buckfast ingredients
- 250ml buckfast tonic wine
- 50g unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 140g plain flour
- 1 large egg
- 1/2 teaspoon vanilla essence
- 2-3 litres of sunflower oil for deep frying
- approximately 100g of granulated sugar for coating
deep-fried buckfast method
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. TOC