Makes about 60 pieces / Vegetarian
I adore this fudge – it’s sweet, a little bit crumbly and creamy, and oh so hard to resist.
It only takes 20 minutes to make from start to finish. My sister, Simone, and I used to make fudge with Mum when we were little, and I still make it now.
- 1 x 375g tin of condensed milk
- 100g (4oz) butter
- 450g (1lb) caster or muscovado sugar
- Place the condensed milk, butter and sugar in a saucepan. Stir and bring to the boil.
- Boil for about 10 minutes, stirring all the time (do not let it burn on the bottom) until it reaches the soft ball stage. To test for this, put a 1/2 teaspoon blob of the fudge into a bowl of cold water – it should be firm but malleable.
- Remove from the heat and sit the bottom of the saucepan in a bowl of cold water that comes 2–3cm (3/4–1 1/4in) up the outside of the pan. Stir until the fudge cools down a bit – it will go from smooth, shiny and toffeeish, to looking matt in appearance, thick and grainy.
- Scrape the contents of the saucepan into a square cake tin 20 x 20cm (8 x 8in) or to cover about two-thirds of a small Swiss roll tin or baking tray. The fudge should be 1–1.5cm (1/2–3/4in) thick. Let it cool, then cut into squares.
- Vanilla Fudge
- Add 1 teaspoon of vanilla extract or essence to the ingredients at the start.
- Chocolate Fudge
- Add 75g (3oz) dark chocolate (with 70% cocoa solids if possible), chopped, to the fudge when you take it off the heat. Stir to melt the chocolate before placing in the bowl of cold water.