I remember my Mum standing in the kitchen making fudge, for what seemed like forever at the time. Testing it every so often in cool water to see if it was ready, with us all waiting nearby for when it was set and ready to eat!
The fudge we grew up with is actually closer to tablet, and much preferred over the creamy mass produced fudge you get a lot of the time. So here is my easy to follow recipe, with an additional time saving tip from the lovely Nigella Lawson.
- 1 x Tin of Condensed Milk
- 150ml Water
- 500g Sugar
- 20g Butter
- 1tsp. Vanilla Extract
You may also want to use a confectionary thermometer as this makes it much easier to know when it’s ready!
- Mix all of the ingredients in a deep saucepan on a low heat and stir in a figure of eight continuously for around 25 minutes, it’s hard work, but worth it!
- Keep stirring until it starts to go a golden brown. If you’re using a thermometer you’ll know its ready once it reaches soft ball stage. If you don’t have a thermometer, drop some of the mix into cool water and it should form a soft ball
- Remove from the heat and drop in the vanilla extract and at this point you’ll need to stir vigorously for about 5 minutes. Nigella’s tip at this point is to use a handheld mixer on a low speed to make the process quicker – I was dubious, given it was hot molten sugar I was about to mix at high speed, but if you’re sensible and have used a deep pan, it’s perfectly safe
- Once it becomes thick and has a grainy texture, pour into a greaseproof lined baking tray and spread evenly. Score into squares once cool and store in an airtight tub