Store cupboard sweet

[YesILikeItToo]

I want to make sweets, my first thought was peppermint creams, but I don’t have peppermint essence.

At my boarding school, girls used to make a thing. I can’t remember if they called it fudge or tablet, but the point was it used the supplies that the school gave us for tea and toast - ie the butter and sugar. Or do I thought, but I’ve googled recipes and they all use condensed milk as well.

Did these girls bring Carnation in their trunks? Or is there a rock bottom sweet recipe I could deploy now without leaving the house?

8 tbsp butter (or butter substitute)
1 cup chocolate chips
1/2 cup powdered sugar (sifted)
1/4 cup whole milk

I don't know what this would be like without the chocolate chips. But there you go.
Instructions
Prepare a loaf pan or small square pan by lining with foil. Leave some of the foil hanging over the sides, this will make it easier to remove from the pan when the fudge is set.
Add butter and chocolate chips to a medium, microwave-safe bowl.
Heat in the microwave at 30-second intervals, stirring in between intervals. Keep heating and stirring until the mixture is completely melted and smooth.
Once chocolate and butter are melted and combined, stir in sifted powdered sugar and milk.
Pour into the foil-lined pan and chill in the refrigerator for 3 or more hours.
Once the fudge is firm, lift the fudge out of the pan using the sides of the foil.
Cut into squares and serve or store in an airtight container.

Perfect. I have chocolate buttons.

Carnation is evaporated milk; Condensed milk is different.

Tablet is really sweet

I’ve eaten tablet since, obviously. What these girls made was very sweet too, I’m just not sure if they had access to tinned milk products. I can’t think of another brand, but Carnation make evap and also condensed milk.

This sounds very familiar. I wonder if we went to the same school...
No I never saw anyone at school use condensed milk, but it did often contain a couple of tablespoons of golden syrup, supplied by the school to spread on toast. The finished product did vary a lot depending on the ratios so you are better off with a recipe!

Quite possibly, lambhenry, I’ve seen things on other threads that are strongly reminiscent of school.

I do remember a variation in the outcomes. A consistency that could be got out of the tray in edible bits was a prized quality.

Another popular dish was the ‘air toasty’. We had a toasty machine, but rarely the ingredients to stuff one. The discovery that an empty toasty provided a textural variation from yet another round of buttered toast was a good one. I remember those better - the crisp outside and bland inside. I ate more of those than of the ‘tablet’.

How bare is your store cupboard?

Russian fudge (contains condensed milk)
Coconut ice (desiccated coconut, milk and sugar, salt, butter)
Hokey pokey (sugar, golden syrup and baking soda)
Nut toffee/brittle
Chocolate fudge (I make it with cocoa cause chocolate wouldn’t last long enough to get to be fudge)

edmondscooking.co.nz/recipes/fudge/
These are all the things we used to make as kids because we lived in the middle of nowhere and only went to town once a month.

That link is absolutely gold! This is not the first time a New Zealander has shared with me that life is simply better with access to the Edmonds cookbook. (See cheese scones).

Following .....
I haven't made sweets in ages but would like to be inspired . Ds and myself make our own version of whipple scrumptious fudge mallow delights .