How to make fudge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 30 squares
Skip to ingredients
Showing items 1 to 3 of 6
- 125g salted butterplus extra for the tin
- 397g can condensed milk
- 460g light muscovado sugar
- 150ml whole milk
- 2 tsp vanilla bean paste
Nutrition: Per serving
- kcal138
- fat5g
- saturates3g
- carbs23g
- sugars23g
- fibre0g
- protein1g
- salt0.11glow
Method
step 1
Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
step 2
Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
step 3
Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
