Easy fudge
HB-6901 · Hand-built original · British
Condensed milk, brown sugar, butter and milk are boiled to the soft-ball stage, beaten until matt, then set and cut into 36 pieces.
BritishDesserts1 hrMakes 3635 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: milk
Servings:36quantities adjust to match
Ingredients
- 14 oz tin condensed milk
- 1lb light brown soft sugar
- 4½oz butter, cubed
- 4fl oz milk
- pinch salt
Method
- Line a 8 in square tin with baking paper and put a glass of cold water in the freezer — or in the fridge with ice cubes in it — ready for testing the fudge.
- Melt the condensed milk, light brown sugar, cubed butter and milk together in a large dry saucepan over low heat, stirring continuously, until the butter has disappeared and the sugar has completely dissolved.
- Raise the heat to medium-high and bring the mixture to a rolling boil for 10 minutes, stirring constantly and especially around the edges of the pan so nothing catches and burns on the base.
- Drizzle a teaspoon of the boiling mixture into the iced water: it is ready when it forms a soft, pliable ball you can squash between your fingers, so keep boiling and retesting every 2 to 3 minutes if it still sticks.
- Stir in the pinch of salt, beat the fudge well, then leave it in the pan for 10 minutes before beating it again until it begins to lose its shine, resting it for another 5 minutes and beating it once more.
- Scrape the thickened fudge into the lined tin, level it with the back of a spoon, and refrigerate it for at least 3 hours until it is completely firm.
- Lift the set slab onto a chopping board and cut it into 36 pieces in a six-by-six grid with a sharp knife.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
35 kcalCalories
0.9 gProtein
6 gCarbs
1 gFat
0.6 gSaturates
0 gFibre
6 gSugars
14 mgSodium
4 mgCholesterol
41 mgPotassium
31 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data