How to make fudge
Cuts into 30 squares
Easy
Prep:
Cook:
This indulgent classic fudge recipe is made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
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- 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.
