© Photography by Nick Carman
What better way to cheer yourself up on a rainy day than by making a batch of fudge? As your kitchen is turned into a sweetshop, the house will be filled with a delicious aroma.
Makes 750g (1lb 10oz)
Preparation time: 15 minutes
Cooking time: 10-15 minutes
| Ingredients |
Method |
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397g can Carnation Condensed Milk
150ml (5fl oz) milk
450g (1lb) demerara sugar
115g (4oz) butter
Variations:
Add the following at the beating stage.
Rum and Raisin
Stir in 2tbsp of dark rum along with 115g (4oz) of chopped raisins.
Fruit and Nut
Stir in 85g (3oz) of mixed dried fruit and chopped nuts.
Chocolate
Stir in 175g (6oz) of melted plain chocolate
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Grease and base line an 18cm (7in) square tin with baking parchment.
Gently heat all the ingredients in a large, nonstick saucepan, stirring until the sugar dissolves.
Bring to the boil and simmer gently for 10-15 minutes, stirring continuously, until a temperature of 116ºC (240ºF) is reached on a sugar thermometer. Alternatively, test the fudge by dropping a little into a jug of cold water. If a soft ball is formed, the fudge is ready.
Remove from the heat. Beat until thick and grainy (about 10 minutes). Pour into the prepared tin and leave to cool. When cold, cut into squares.
Fudge can be stored for up to 1 month in an airtight container.
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Nutrition Information
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| Typical values |
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Per 100g |
| Energy |
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344Kcal |
| Protein |
|
3.7g |
Carbohydrate
of which sugars |
|
62.6g
62.6g |
Fat
of which saturates |
|
11.4g
7.2g |
| Fibre |
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0.0g |
| Sodium |
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125mg |
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Tablet
Banoffee Pie
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