Friday, October 5

Creamy Fudge

This is incredibly creamy and delicious

Very simple to make but you must follow the instructions 
paying special attention to timing 


1lb caster sugar
4fl ozs milk
1 tsp salt
1 Can condensed milk
1 tsp vanilla essence

line a 6" x 9 1/2" tin with parchment paper
Place the sugar and milk in a heavy bottom saucepan 
stir on medium heat for 2 mins until sugar is dissolved
( stir a little longer 30 seconds, if sugar is still grainy)
Add salt and condensed milk and let it start to bubble
Stir constantly bubbling mixture for 7 mins
it should be a light butterscotch colour
if you feel it is still pale stir for 1 minute longer 
but keep watching so it doesn't burn
gently stir in vanilla essence

pour into bowl and allow to cool for 5-6 mins

when cooled whip for 1-2 mins until thick and creamy 
quickly pour into tin to set
if it starts to set mid pour 
place a sheet of grease proof paper on top and press down to smooth it out
leave to set 10 mins
turn out and cut into squares

this will keep in an airtight container for a good few days

**whipping the mixture while it is still hot will make the fudge grainy and sandy
also transferring it to a clean bowl before you whip it helps cut down on the risk of graininess
if you follow thos 2 instructions you shouls get thick and creamy fudge**


  1. I confess to liking the graininess myself and deliberately making my frequent fudge grainy! The salt is a nice touch. Crystallised ginger might make a nice variation in another batch?

  2. In that case Mise whip away while the fudge is still hot..... ginger would be a lovely addition or nuts would also be yum, this fudge because it is made with condensed milk tastes a bit like a milky bar fudge......... yummy either way



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