I hear a lot of people say that fudge is very difficult to make, this is the first time I ever made it and I must say it came out well. Its not that hard, you just need to stay by the pan and keep testing droplets into cold water, this is called testing for soft ball stage. When your mix is boiling test drops into the water. When it doesn’t mix with the water and it turns to 1 big lump and stays together its ready.
Making fudge can be very dangerous so please don’t cook this with kids in the kitchen and make it when you know you will have no interruptions.
This fudge can be turned from a fudge to a tablet grainy like form, this is what the Scots call Tablet Demands, you can make it like this by blending it with a hand blender. You can skip this step if you prefair.
- 250g soft butter
- 1 x 397g can Condensed Milk
- 175ml milk
- 2 tbs golden syrup
- 600g granulated sugar
- 2tsp vanilla
Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm.
Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan (I used a wok) and bring to the boil, stirring constantly.
Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy. This is called Soft Ball Stage.
When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.
If you want the fudge to be smooth and chewy. I recommend skipping the next stage and just pour the mix straight into your pan and into the fridge.
If you want a tablet grainy like fudge use a hand blender and whisk until the mix becomes like a peanut butter like consistency then pour and push into the prepared tin. Smooth the top as well as you can.
Put in the fridge to cool, but don’t keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.