Classic fudge
Indulge in some melt-in-the-mouth fudge. The perfect year-round treat, it’s also great wrapped up as a gift for family and friends
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Prep:15 mins
Cook:35 mins
- Easy
Nutrition per serving
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kcal 137
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fat 5g
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saturates 3g
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carbs 23g
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sugars 0g
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fibre 0g
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protein 1g
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salt 0g
Ingredients
- 125g salted butter, plus extra for the tin
- 397g can condensed milk
- 460g light muscovado sugar
- 150ml whole milk
- 2 tsp vanilla bean paste
Method
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.
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.
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.
