homemade Fudge

Ingredients:

• 150ml Whole Milk

• 460g Light Muscavado Sugar

• 125g Salted Butter

• 394g can of Condensed Milk

• 2tsp Vanilla Bean Paste

Method:

Start by buttering and lining a square or rectangular tin with some baking parchment.

In a large saucepan, combine the butter, condensed milk, sugar, and milk, placing it over low heat.

Stir continuously until the sugar has completely dissolved—this ensures a smooth and creamy fudge.

Once the sugar is dissolved, turn up the heat and bring the mixture to a gentle boil. Get yourself a thermometer and keep stirring the mixture until it reaches 115°C. Take the pan off the heat and let it sit until the temperature reaches 110.°C.

Once this temperature has been reached, add vanilla bean paste and a sprinkle of salt - but really you can add any flavour you want here!

Mix thoroughly, then either transfer to your mixer or grab your hand whisker. Whisk the fudge mixture until the temperature reaches around 60°C. This step helps break up any large sugar crystals, ensuring your fudge is wonderfully smooth and thick with a lovely matte finish.

Spoon the fudge into your prepared tin and smooth the surface with a spoon and let it set for a while.

Cut up into squares and enjoy.

It is recommended to keep the fudge in an airtight container - preferably on its side for easy snacking!