Nothing tastes better than festive fudge when you're sat in front of the fire on a winter’s evening.
Why not treat yourself and make a heavenly batch...or even gift wrap some to become the perfect present for loved one.
MAKES: 36 squares TIME: 30mins plus chilling time
- 397g tin condensed milk
- 100g caster sugar
- 90g unsalted butter
- A few drops vanilla extract
1. Line a 20 x 20cm tin with greaseproof paper. Place the condensed milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring occasionally, until the butter has melted and the sugar dissolved.
2. Increase the heat slightly and cook for about 15-20 minutes, stirring continuously. As soon as the mixture thickens and starts to turn golden, add a small drop of it to a cup of very cold water. If you can roll it into a ball between your fingers, it’s ready. If you prefer a more traditional ‘grainy’ texture, cook the fudge for a few minutes more.
3. Stir in the vanilla extract, then spoon the mixture straight into the lined tin. Cool, then chill until set. Cut into squares.
For a salty caramel fudge replace the caster sugar with soft light brown sugar, add ¾ tsp sea salt flakes to the mixture along with the vanilla extract, and then sprinkle another ¾ tsp sea salt flakes on top, once the fudge is in the tin.