This October millions of people across the world will be celebrating Diwali – the festival of light.

The word Diwali comes from Sanskrit and means row of lights. Traditionally homes are decorated with diyas – oil lamps – during the festival.

Diwali is the biggest festival in India. However it also a national holiday in countries such as Sri Lanka, Nepal, Singapore and Malaysia.

Diwali is celebrated by Hindus, Sikhs and Jains. For Hindus it signifies the start of the New Year. As with many cultures, it is common to clean and decorate your house. It is also an important time to spend with family and friends. Presents and sweets are exchanged. Firework celebrations and family feasts may also take place.

So why not join the celebrations by lighting some candles and making homemade sweets. We certainly don’t need too many excuses to make sweets in our house!

MICROWAVE VANILLA FUDGE

In the spirit of Diwali, we are going to try this vanilla fudge recipe. It is super simple and suitable for even the smallest kitchen helpers. Using a microwave instead of a hot pan reduces the risk of burning. We would like to thank Nikki for sending us this recipe. Nikki is a local chef running bespoke event catering; cookery workshops and children’s cookery parties.

Ingredients

  • 400g golden caster sugar
  • 1 x 397g tin of condensed milk
  • 140g salted butter, chopped into pieces
  • 2 tablespoons of vanilla extract

Instructions

  • Grease and line a 20cm square baking tin with baking parchment.
  • Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir together.
  • Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl.
  • Add the vanilla to the mixture, whisk together and heat on High for another 10 mins. The mixture should be caramel coloured and thickened. Scrape into the tin and set aside for 45 mins to 1 hr until cool and firm before cutting.
  • Pack into a box and eat within 3 weeks.

You can find out more about Nikki at www.itsnikkiskitchen.com