Fudge

Fudge is not too difficult to make and makes a great gift for friends or family.

Nutrition Facts

Servings: 64

Amount Per Serving % Daily Value*

Calories 50 2%

Calories from Fat 15

Total Fat 1.7g 2%

Saturated Fat 1.1g 5%

Unsaturated Fat 0.5g

Trans Fat 0.0g

Total Carbohydrate 8.6g 2%

Dietary Fibre 0.0g 0%

Sugars 8.6g

Protein 0.4g 0%

Cholesterol 5.0mgs 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

400 g (14 oz) caster sugar
150 ml (5 fl oz) whole milk
200 ml (7 fl oz) condensed milk
100 g (3½ oz) butter
1 tsp vanilla essence

Instructions

Add all the ingredients into a pan and heat over a low-medium heat with continual stirring.
Once all the sugar has dissolved, increase the heat. Cook the mixture on a rolling boil for about 15 minutes.
Check the temperature with a sugar thermometer. What do you mean? You haven’t got a sugar thermometer?? Get one! When the temperature reaches 115°C turn off the heat and allow to cool for 5 minutes.
Grease and line a 7-8″ (18-20 cm) cake tin with baking paper. Grease the baking paper. Take a baking tray and pour in about ½” (1 cm) of cold water.
Place the pan of fudge in the baking tray of water. Stir continuously with a flat-ended spatula until the fudge has lost its glossy shine.
Pour the fudge into the cake tin and smooth out. Chill in the ‘fridge overnight before cutting into squares.

Titli’s Tips

If you don’t have a sugar thermometer you can check the consistency of the mixture by dropping a teaspoon of it into a bowl of cold water. You should be able to make a soft ball which keeps its shape.

If your fudge wont set overnight put it into a saucepan and gently reheat it. Boil for a bit longer until you achieve success with the softball test.

To make chocolate fudge add 60g (2 oz) of cocoa powder to your list of ingredients at the beginning.