Fudge is surprisingly easy to make, it just takes some time and the right ingredients. Out of all of those triedand tested, this one proved the easiest and tastiest, someone even likened it to traditional Devonshire fudge…you can’t get much better than that.
The salt in this recipe goes beautifully with creamy fudge, a must for any salted caramel fans and I guarantee you won’t want to share. Though it does make a perfect present!
- 450g Demerara sugar
- 397g condensed milk
- 115g of butter
- 150ml of milk
- 2 tsp of crushed sea salt
- Grease a square brownie tin with butter and cling film and set aside
- A non-stick pan is essential for the next bit so make sure you have one as fudge can get a little sticky. Place all of the ingredients into the saucepan over a low heat, stirring continuously until all the ingredients has melted and the sugar has completely dissolved
- Once you’re confident you can’t see, feel or hear any of the sugar, bring your mixture to the boil for 6-8 minutes. As it boils, it will begin to look a little bit like lava
- Stir and then simmer on a low heat for a further 6 minutes, stirring continuously until the mixture begins to thicken. The fudge will be incredibly hot at this stage so take care when stirring
- To test whether the fudge is ready place a spoonful of the mixture into a glass of cold water. If it forms to a fudge consistency you know your mixture is ready. If it’s still a little runny, continue to stir for another couple of minutes
- Remove the fudge from the heat and beat for 8-10 minutes. This will thicken the fudge and get it to the consistency you need. It’s so rewarding when it finally begins to come together!
- Before you add your fudge to your lined tin, add the sea salt and stir. Pour into the tin and leave to set for a few hours before cutting into chunks