My husband loves his mum’s fudge so I had to share it here. I’m vegan so need to experiment with vegan fudge.
Fudge makes the most wonderful DIY gift for any time of the year but we often package them up with ribbons as gifts at Christmas.
Easy to make, it’s one of those therapeutic recipes that allows you to lose yourself as you stir away. Anything repetitive like that makes me seriously relax. It’s one of the reasons I love baking so much (aside from the eating bit)!
- 4 cups sugar (we like muscovado sugar for it’s deep flavour and chocolately hue)
- 25 ml golden syrup
- 1 tin condensed milk
- 187 ml milk
- 125 g butter
Place all the ingredients into a pot. Stir over a medium heat until the mixture boils. Turn the heat down to low. Simmer slowly for 25 minutes until brown, stirring occasionally.
Remove from the heat and beat with a wooden spoon for about 6 minutes until the fudge starts to set on the sides of the pot.
Pour immediately into a greased baking tin and leave to set in room temperature.
You can add one teaspoon of vanilla extract or caramel essence when removing from the heat to add flavour if you like.
Cut into pieces with a sharp knife.
Stored in an air-tight container, fudge stays fresh in a cool, dry place for 1-2 weeks. If kept in the fridge, it can last for 2-3 weeks and in a freezer for 2-3 months.