Recipe for condensed milk fudgeFebruary 15, 2007
397g can Condensed Milk
150ml whole milk (can be replaced with skimmed milk, but the fudge will not set fully)
500g demerara sugar
115g unsalted butter
1. Grease and line a 7 inch baking tray
2. Put all the ingredients into a pan and heat gently, stirring constantly until the sugar has dissolved.
3. When the sugar is all dissolved, bring the mixture to the boil and then simmer gently for 10 to 15 minutes, stirring all the time.
4. Test if the fudge is ready by dropping a small amount into a bowl of cold water. If it forms a ball, then it is ready. The coldness of the water will show what the fudge will do when it is cold. When it solidifies, you know it will set when cold.
5. When the fudge has passed the cold water test, remove it from the heat, hold the pan in a sink of cold water and beat the mixture until it is set. The cold water will help cool the fudge down more quickly.
6. The fudge is ready when it is grainy and almost solid. Transfer it into the prepared tin and leave to set. It will set more quickly in the fridge.
7. When set, cut the fudge into pieces and store in an airtight container for up to three weeks.
8. Stuff your face with the lovely fudge (and see if it really lasts three weeks!)
©2007 Katheryn Rice