Ingredients
- 395g can Condensed Milk
- 150ml full cream milk
- 300g brown sugar
- 150g sugar
- 115g Butter
Directions
- Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
- Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C.
- Remove the fudge from the heat and leave to cool for 5 minutes. (Add any extra ingredients here)
- Beat the mixture until it just loses it’s shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
- Press into a 20cm square tin lined with baking parchment with the back of a spoon and leave to set before cutting into squares.
Rum and Raisin variation
- Reduce milk to 100ml.
- At the end of step 3, add 50ml dark rum and 1/4 cup of chopped raisins