![]() It should take around 2 hours but I tend to leave this overnight. Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.I like to use the back of the spoon as best I can to achieve a smooth surface on top. At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.It will begin to look matte and resemble what you would consider fudge at this stage. Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.It should begin to form a skin in that time. Remove your pan from the heat and allow the mix to cool for around 5 minutes.If when you remove it from the water, you can form a soft ball with your fingers, you are done! So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115☌.įor those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.The mix should begin to thicken under your spoon. Once your mix is smooth, you want to turn up the heat to a rolling boil.Īllow this to bubble away with gentle stirring for approximately 15 minutes.Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.Total time: 2 hours 30 mins (plus 2 hour rest time) Ingredients Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6圆) with a sharp knife.If a really basic fudge recipe if what you’re after, then make sure to look below! Overview Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Pour into the lined tin and level with the back of a spoon. Leave for another 5 minutes and beat again. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave to cool in the saucepan for 10 minutes. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Īdd a pinch of salt then beat the mixture well. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. Be very careful as the mixture is very hot. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 20cm/8inch square tin with baking paper.
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