Ultimate Fudge

Ingredients

• 395g can Condensed Milk
• 150ml full cream milk
• 300g brown sugar
• 150g sugar
• 115g Butter

Directions

1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
2. 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.
3. Remove the fudge from the heat and leave to cool for 5 minutes. (Add any extra ingredients here)
4. 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.
5. 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