Ingredients
Units
Scale
- 1 tin (397 g) condensed milk
- 2.2 lb - 1 kg white sugar
- 1 cup milk
- 1 tbsp butter or margarine
- Pinch of salt
- 1 tsp vanilla or caramel essence
Instructions
- Grease a medium Pyrex dish or square pan really well with butter or non-stick spray before you start. This fudge sets fairly quickly once it’s ready, so it helps having the pan standing by.
- In a large heavy-based pot, add 1 cup milk, 1 tbsp butter or margarine, 1 kg white sugar, and a pinch of salt.
- Bring everything to a gentle boil over medium heat while stirring constantly so the sugar doesn’t catch at the bottom.
- Let the mixture boil for 5 minutes, stirring the whole time. Don’t rush or turn the heat too high because the milk can foam up fast and burn before you realise it.
- Remove the pot from the heat and slowly stir in the 1 tin (397 g) condensed milk until fully combined.
- Return the pot to low heat and bring the mixture to a slow rolling boil.
- Let it cook for about 30 minutes, stirring every few minutes at first, then more often near the end as it thickens. Scrape along the bottom and corners of the pot so nothing sticks.
- The fudge is ready when the mixture becomes thicker, slightly darker, and starts pulling away from the sides while stirring. If you drop a little into cold water, it should form a soft ball you can press between your fingers.
- Remove the pot from the heat and stir in 1 tsp vanilla or caramel essence.
- Beat the mixture for 1 to 2 minutes with a wooden spoon until it loses a little shine. This helps give the fudge that proper firm texture once cooled.
- Pour the fudge into the prepared pan and smooth the top quickly before it starts setting.
- Leave the fudge to cool completely at room temperature for about 45 minutes to 1 hour. Once firm, cut into squares with a sharp knife.
- If the fudge still feels too soft after setting, return it to the pot and boil for another 5 minutes, then pour it back into the greased pan to set again.
Notes
Created, prepared, tried, and tested by Ingrid
