Who doesn’t like fudge? Not us, that’s for flippin’ sure. We dedicated a whole page to it in issue eight, and true to our word, we’ve got The Ultimate Fudge Recipe (it warrants capitals) to share, courtesy of Carnation. So without further ado, feast your eyes on the secrets to gooey, creamy, melt-in-your-mouth, can’t-get-enough, ULTIMATE fudge!
The Ultimate Fudge Recipe
- 397g can Carnation Condensed Milk
- 150ml milk
- 450g demerara sugar
- 115g butter
- 20cm square tin lined with baking parchment
It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). See our tip below!
Pour into the prepared tin and leave to cool before cutting into squares.