Traditional Fudge – Ep 05

Method

1. Grease and line a 20 × 20 cm square tin with baking paper.
2. In a heavy-based saucepan, combine sugar, condensed milk, butter, and milk.
3. Heat gently, stirring until sugar dissolves and butter melts.
4. Bring to the boil, then reduce to a steady simmer. Cook, stirring continuously, for 25– 30 minutes until mixture thickens and reaches soft ball stage (113–115°C), or when a little dropped into cold water forms a soft ball.
5. Remove from heat, add vanilla and a pinch of salt.
6. Beat vigorously with a wooden spoon for 5–10 minutes until mixture thickens and begins to lose its glossy shine.
7. Pour into the prepared tin, smooth the top, and leave to set at room temperature.
8. Once firm, cut into squares.