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Festive Fudge

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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

INGREDIENTS: 

  • 397g tin condensed milk
  • 100g caster sugar 
  • 90g unsalted butter 
  • A few drops vanilla extract

METHOD: 

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. 


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