Snacks & baking
Souttert
A South African sweet made from milk, sugar and butter, cooked until it forms a dense, sandy paste close to fudge. It is cut into small squares and keeps for several days.
Ingredients
Ingredients
Finition
Spices & seasoning
Optional extras
Instructions
- Line a 20 cm square tin with baking paper, leaving it overhanging the edges.
- In a heavy-based pan, heat the milk with the sugar, corn syrup and a pinch of salt over medium heat, stirring until fully dissolved.
- Simmer over low heat without stopping stirring, about 15 to 20 minutes, until a drop of the mixture sets quickly into a soft ball in a glass of cold water.
- Remove from the heat, add the butter and vanilla, then beat vigorously with a whisk for 2 to 3 minutes until the mixture thickens and loses its shine.
- Pour into the tin, smooth the surface and sprinkle with cinnamon and almonds if using.
- Leave to cool at room temperature for 2 hours, then cut into squares before serving.
Variations and tips
Walnut version. Add 50 g of chopped pecans when beating the mixture.
More ideas
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South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
Original Ecomely recipe.