I have made a lot of fudge in my life and until this Christmas never had a failed batch. It was my fault that the first two attempts failed, I was making too many sweets at once, fudge is simple but it requires all of your attention. That's rule number one. Rule number two, if you don't have to flatten your fudge with a palette knife when you pour it into the tray to set then it will not set, to save it return it to the pan and bring it back to the boil.
- 794g condensed milk
- 300ml full fat milk
- 600g soft brown sugar
- 300g caster sugar
- 230g butter softened and cut into cubes
- 3 tsp salt
Optional to decorate
- Edible gold glitter spray and rock salt
NUTRITIONAL CONTENT PER PORTION
- Calories | 128
- Fat | 4.3g
Serves | 60 pieces
Prep Time | 5 minutes
Cooking Time | approximately 20 minutes
- Put the condensed milk, milk, sugars and butter in a heavy based saucepan, heat on medium until the sugar and butter have dissolved stiring constantly.
- Bring to the boil, keep on a rolling boil striring all the while until you reach 118˚c on a sugar thermometre. The colour will start to turn deeper, it will essentially look the colour of fudge and the smell of fudge will suddenly hit you.
- Leave to cool for five minutes and then beat with a wooden spoon for ten minutes until it has the texture of thick peanut butter. If you don't have this texture then repeat steps two and three. Stir in the salt.
- Pour into a 20cm x 40cm lined baking tin and smooth flat with a spatula.
- Leave to set at room temperature (it takes about 3-5 hours).
- If you want spray with gold glitter and sprinkle on top rocksalt (sparingly).