I was once again procrastinating the other day and thought I’d try my hand at making some traditional fudge. It turned out pretty well, and has a delicious caramelly flavour and crumbly texture, so here is the recipe. (This is very sugar loaded so it is a once-in-a-while treat!)
- 375g tin condensed milk
- 100g unsalted butter
- 450g caster or muscovado sugar (I used light muscovado)
- Place all ingredients into a medium sized saucepan. Stir and bring to the boil. Boil for about 10 mins stirring all the time until it reaches a soft ball stage (either test by putting a small amount into a bowl of cold water, where it should be firm but malleable or use a sugar thermometer and heat to 112°C).
- In the mean time, line a 20cm square cake pan with baking paper and set aside.
- When the mixture is ready, remove from heat and sit the bottom of the pan in a bowl of cold water that comes 2-3cm up the outside,. Stir it until the fudge cools down a bit (it will go from a smooth mixture to a thick and grainy consistency.)
- Place mixture in the tin and press flat with the back of a spatula, or with damp hands. Leave to cool down and when it is still slightly warm, cut into squares.
(You could make variations such as chocolate – add about 80g chopped dark chocolate to the mixture, or vanilla – add 2 tsps vanilla extract)