English Fudge Food

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

CRUMBLY FUDGE

Steps:

• Line a 20cm square brownie tin with baking parchment. Put the butter, sugar, condensed milk and whole milk into a pan and heat gently for a few minutes until the butter is fully melted.
• Turn the heat up and simmer for 20-30 mins, stirring regularly to prevent the mixture sticking to the bottom of the pan, until thick and darker in colour.
• Remove from the heat and use an electric whisk to beat the mixture for 5 mins. Stir in the vanilla, then tip the mixture into the prepared tin. Level the top and leave to cool completely before cutting into small squares.

ENGLISH FUDGE

Steps:

• Heat chocolate chips, sweet and condensed milk, and pinch of salt until chocolate chips melt.
• Add 2 tbsp vanilla when off of heat.