Fudge
Make this fudge as a present for family and friends. You'll need a sugar thermometer but it's well worth it – this is a recipe you'll use again and again
- 300ml whole milk
- 350g caster sugar
- 100g unsalted butter
- 1 tsp vanilla extract
Nutrition: Per piece (15)
- kcal156
- fat6g
- saturates4g
- carbs24g
- sugars24g
- fibre0g
- protein1g
- salt0.03g
Method
step 1
Line an 18cm square tin with greaseproof paper.
step 2
Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
step 3
Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.
step 4
When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
step 5
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
step 6
Once set, cut the fudge into small pieces and store in a sealed container.