|Simultaneously smooth and textured|
There are a few points that need to be gotten out of the way straight off the bat. Firstly the key to great fudge is temperature so you NEED a sugar thermometer!! I spent years making fudge without a thermometer and it works but it's pure hit and miss. Secondly it's not essential but it's better if you have a heavy based saucepan as this will reduce the amount of brown bits in the fudge and reduce the likelihood of burning. Finally my recipe uses condensed milk instead of evaporated, but I then add water, this makes no sense right?! Well in my experience fudge needs to boil, so it needs something to boil off. Condensed milk has less water, and some sugar has already been dissolved into it, therefore this way I control the amount of water to ensure the all important boiling but reduce the overall cooking time.
15 Minute Fudge
1 x 375g Can of Condensed Milk
300g Brown Caster Sugar
100g Butter (diced)
100ml warm water
1.5 tsp vanilla
Add all the ingredients accept the vanilla into a heavy based saucepan and turn the heat on low. Stir continuously until all the butter has melted. Then insert the sugar thermometer and start to increase the heat under the saucepan very gradually, stirring continuously (I cannot emphasis this enough - turn on the radio, put your phone beside you and get someone to watch the baby because you will be standing beside this saucepan for the next 10-15 minutes or else your fudge will be burnt).
Once the temperature hits 115C (the soft ball stage) remove from the heat. Give the fudge a minute or two to cool before adding the vanilla extract. Then stir the fudge vigorously as it starts to cool and thicken. Just as the mixture starts to appear duller pour it into a pre-lined tin and then leave it cool. Once cool cut it into bite-sized squares and enjoy =)
|A tower of vanilla-y decadent deliciousness|