This is a smooth, creamy fudge that makes a good base if you want to experiment with flavourings. It is less temperamental than those made with cream. Before, I used to make fudge using condensed milk, but now I only make this recipe.
- 700 g (1Â½ lb) granulated sugar
- 75 g (3 oz) butter
- 400 ml (14 fl ounces / 1 can) evaporated milk
- 2 ml (Â½ teaspoon) salt (you may omit the salt if you wish, but I prefer to add salt â makes a HUGE difference to the flavour)
- 1 teaspoon (5 ml) vanilla extract (try to use real vanilla, and not the synthetic kind)
- Oil an 18 cm (7-inch) square baking tin.
- Put the sugar, butter and milk into a large, heavy sauace pan and heat GENTLY until the butter has melted and the sugar completely dissolved, stirring CONTINUOUSLY.
- Turn up the heat and boil to 115Â°C (240Â°F).
- Stir the mixture occasionally, to prevent the milk burning on the base of the pan. As the mixture nears the correct temperature, lower the heat a little.
- As soon as the temperature reaches 115C (240F (soft ball stage), remove from the heat and stir in the vanilla extract. Beat the mixture with an electric until the mixture leaves a trail (it will start to get grainy).
- Pour the fudge into the prepared tin. Leave to cool. Before the fudge hardens completely, mark into squares with a sharp knife. When completely cold and set, turn the fudge out and cut carefully into the marked squares.
- If you have made candy/fudge often then you donât need to use a candy/sugar thermometer; You will know about allowing the mixture to reach the SOFT BALL stage â that is when you place a small amount of the mixture into a saucer of cold water and it forms a soft ball). However, if you are not very familiar with candy-making, then you should use a candy thermometer to ensure success.
- If the mixture does not set completely (after about 15 minutes) once you have poured it into the prepared pan, donât worry, all is not lost. You may pour it back into a clean saucepan and SLOWLY reheat it, stirring ALL THE TIME. Allow mixture to boil gently, stirring all the while, until the mixture looks as if it is going to set. Then quickly pour it back into the prepared pan.
- Ginger Fudge
- I sometimes add Â½ cup of chopped, drained ginger preserve to the fudge at the end of the cooking process. Try it, it is really quite delicious â served with strong coffee after dinner!! Would also be great with egg nog in winter!!!
|Amount Per Recipe||%DV|
|Recipe Size 772g|
|Calories from Fat 606||19%|
|Total Fat 68.99g||86%|
|Saturated Fat 43.69g||175%|
|Trans Fat 0.0g|
|Total Carbs 680.86g||182%|
|Dietary Fiber 0.0g||0%|