Recipe: Simple fudge

A while ago, I tried something that I’d been too chicken to attempt for ages.

I started making fudge.

That might not sound huge, but with my history of clumsiness, I figured that maybe handling pans of boiling hot sugar would be a bit silly – me being the doofus who once manage to badly cut my hand open while slicing a bagel.

But, once I had tried the first time, I realised that I might not be as cursed as I thought. While making fudge I suffered no burn, bruises, cuts or injuries of any kind. It was like a miracle and I realised then that I loved making fudge because, not only did I not die making it, it tasted REALLY GOOD! Everyone who tried it, even people who usually hated fudge, loved it and said I had a gift.
So, very pleased with myself and my new-found ability, I present to you my fudge recipe!!

Ingredients

1 large can of Condensed milk
500g of sugar (I use granulated or demerara – just depends what’s in the cupboard!)
150ml of milk
and
100g soft butter
1tsp Vanilla extract (totally optional)

Instructions

Step 1
Line a square tin with greaseproof paper (trust me, you’ll want to do this FIRST!)

Step 2
Put all of the ingredients in a large pan over a medium heat. Stir the ingredients constantly to prevent any lumps or burning.
Wait for all of the ingredients to melt together (keep stirring)

Step 3
When all of the ingredients are melted together, turn the heat up and bring it all to the boil (Don’t forget to stir). When the mixture reaches boiling, turn down the heat and allow the mixture to simmer for 15-20 minutes (You’d better still be stirring!)

Step 4
After that time is up, get a really cold glass of water and take a tiny amount of the mixture (in a spoon, not your fingers!) and drip it into the water. A little soft ball of fudge should form. If it’s still gooey, keep it simmering for a while longer.

Step 5
Once the mixture reaches the “Soft ball stage”, as it’s called, you can take the pan off the heat.
And if you thought your stirring times were over, think again! You need to stir the fudge-y mixture until it goes very thick and begins to set. (your arms should be aching like crazy by now from all that stirring!)
– Be very careful not to splash yourself with the mixture or burn yourself on the pan! It happens! –

Step 6
Take the square tin (lined with baking paper) and pour (or scoop) the mixture into the tin. Flatten it out with the back of a spoon or a spatula until it’s level and fits nicely in the tin.

Step 7
Cool and allow to set in the fridge until it’s fudge and enjoy as you please!

Note: Once it’s done, keep the fudge wrapped up or in an airtight container so it lasts longer and stays fresh.
I recommend keeping the fudge in the fridge in between servings as it’s even better when cold!
If you’ve tried that and want to take it one step further you can try covering the sliced up pieces in melted chocolate and letting it set so you have delicious chocolate covered fudge! Top with a slice of strawberry, and I think that’s what heaven may taste like!

I hope you’ve enjoyed this recipe and have a lot of fun preparing it. A video tutorial will be following this post up very soon including other awesome flavours!

Remember: This is just a guideline and I’m no chef, so please take care when following this recipe and just treat it as a guideline – I don’t want anybody getting hurt over fudge!

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