FUDGE FUDGE FUDGE. How I love thee. Renowned for being trickier than learning the oboe whilst knitting a jumper… but in my opinion, people over-complicate things. Besides fudge is delicious, makes a great gift, and did I say is delicious?
Ingredients:
- 1 x 397g can condensed milk
- 80g unsalted butter
- 150g soft, light brown sugar
- One whole vanilla pod
- A good pinch of sea salt
3) In a large, non-stick pan add the condensed milk, butter and sugar. Slice the vanilla pod in half lengthways, and use the tip of a knife to scrape out the seeds. Add the vanilla seeds to the mixture.
4) Melt the ingredients over a medium heat, using a wooden spoon to stir until the sugar has dissolved. Be careful the sugar doesn’t burn the bottom of the pan! .
5) Next, carefully bring the mixture to a boil. Take care because the mixture will be extremely hot. Stir it constantly for around ten minutes.
6) Test the fudge by dropping a small amount of the mixture into the cold water. You are looking for the fudge to drop to the bottom of the glass and form a round tear shape or ball. (If you have a thermometer, the mixture should have reached 113ºC (236ºF)).
7) Remove pan from heat,add a good pinch of sea salt (about half a teaspoon) and leave it to cool for a few minutes.
8) Using the wooden spoon again, stir the mixture vigorously until it begins to firm up a little – for about five to eight minutes. If you can’t be fussed with that, use a hand blender!
9) Pour into your tin, leave to chill to room temperature for a few hours.
10) Cut with a knife, then store in fridge.
11) Cut up and remove fudge, place in jars for gifts, or however you like!
(You can also, of course, decorate the fudge as in the picture). Jamie used:
- Freeze-dried strawberries
- Crushed honeycomb
- Edible bronze sugar pieces or other sugar-coated sprinkles
I
kooky kokonut 