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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Vanilla vegan fudge cut into pieces and served in a tin
Vegan fudge
A star rating of 3.7 out of 5.6 ratings

Adapt this basic vanilla fudge recipe however you like. Top with broken vegan biscuits for a cookies & cream fudge, or dip chunks of fudge in vegan dark chocolate

Chocolate truffles with coloured coatings by a gift box
Easy chocolate truffles
A star rating of 4.2 out of 5.65 ratings

These homemade chocolate truffles are sure put a smile on anyone's face. They are so easy to make, and are an impressive gift when wrapped up in a box

White chocolate chip fudge
White chocolate chip fudge
A star rating of 4.7 out of 5.50 ratings

Why not make a gift of this indulgent fudge? You can vary it with different types of chocolate to suit different tastes

Nutrition: per piece (25)

  • kcal133
  • fat6g
  • saturates4g
  • carbs20g
  • sugars20g
  • fibre0g
  • protein0.3g
  • salt0.01g
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Method

  • step 1

    Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.

  • step 2

    Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.

  • step 3

    Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.

  • step 4

    To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Do I need a sugar thermometer?

Luckily with this recipe, you don’t need a sugar thermometer as at each stage, it tells you exactly what you’re looking for before continuing on to the next instruction. If you wanted to be precise and have a sugar thermometer to hand, this will help. You’re looking for it to reach soft ball stage which is around 120C and then when beating it until it’s just beginning to set.

What texture should the tablet be?

A Scottish tablet has a gritty, melt-in-the mouth texture that is incredibly sweet but irresistible, unlike fudge which although visually similar, has a softer texture.

How long do I cook the sugar for?

We recommend cooking your tablet for 20-30 mins over a medium heat, however it will depend on the size of your pan, the thickness of it and the intensity of the heat. It could take anywhere up to 45 mins for it to be at the right temperature/colour so make sure you keep an eye on it and only take it off when it either reaches 120C or has turned a deep caramel colour.

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Comments, questions and tips (41)

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Overall rating

A star rating of 4.3 out of 5.34 ratings

pmuers

Came out perfectly; took about 40 minutes to hit 120°c. Used a stand mixer for the beating which only took 5 minutes.

libbyblaxall72874

tip

I halved all the amounts, cooked for half an hour and still have a decent sized slab of delicious tablet! Would definitely use this recipe again if I have leftover condensed milk

vicciN-ULcU06

I’ve never used water either and cane sugar is far better than beet sugar for tablet. ( in fact it’s better for everything!)

needfood

Aye well. Never use water. Use full fat milk. Add 1/2 teaspoon of vanilla essence at final stirring. Cook with (almost) constant stirring. It is melted sugar and won't like sitting in pot looking at you. Cook it for 2 hours.

Janet Brooks 2

how long will these keep?

Cakeamazing123

Not very long

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