Having made one mum very happy for mothers day with a Gin & Tonic cake, it was time for Mr H to get in the kitchen and create a masterpiece of love for his own mum and I can safely say that with a mouth full of fudge and one happy mum, brownie points for the chef were achieved.
So here is the fantastic fudge recipe for you to try at home, it may not be the most healthy, saintly one I’ve ever made, but it’s the best.
- 1 x 397g can of condensed milk
- 80g unsalted butter
- 150g soft, muscavado sugar
- Teaspoon of Vanilla Paste
- A good pinch of sea salt
- A glass of ice cold water
Line a 20 cm square tin with baking parchment. Place a glass of ice-cold water nearby, which you will use later to test the fudge.
In a large, non-stick, wide-bottomed pan, add the condensed milk, butter and sugar and add the vanilla paste to the mixture.
Melt these ingredients over a medium heat, using a wooden spoon to stir until the sugar has dissolved.
Next, carefully bring the mixture to the boil. Take care because at this point the mixture is like molten lava. Stir it constantly for around ten minutes.
Test the fudge by dropping a small amount of the mixture into the cold water. You are looking for the fudge to drop to the bottom of the glass and form a round tear drop shape or ball. If you have a thermometer, the mixture should have reached 113ºC (236ºF) see very hot!!
Take the pan off the heat, add a good pinch of sea salt (about half a teaspoon) and leave it to cool for a few minutes. Then, using the wooden spoon again, stir the mixture vigorously until it begins to firm up a little – for about five minutes, ours only took about 2 this time.
Very carefully, pour the mixture into your lined tin and smooth out with the back of a metal spoon. Place in the fridge for 10 minutes and then take out and leave at room temperature for as long as you can without nibbling.
The fudge will keep for about 3 weeks, if it lasts that long.