This rich, soft fudge recipe is the perfect dessert to satisfy your sweet cravings.
Ingredients
1 can condensed Milk (397g)
150ml Milk
450g White Sugar
125 g Butter
¼ teaspoon salt
¼ teaspoon vanilla extract
Method
1. Line a tin (20cm x 20cm) with baking paper or grease the tin with a non-stick spray.
2. Place the ingredients (except the vanilla extract) into a large saucepan and melt over a low heat, stirring until the sugar dissolves.
3. Bring to a steady boil for 10-15 minutes, stirring continuously. The mixture should reach 114 degrees Celsius on a sugar thermometer. If you don’t have a sugar thermometer, drop a little of the mixture into a bowl of ice-cold water. The mixture is ready when it forms a soft ball that doesn’t stick to your fingers.
4. Add the vanilla extract and remove the fudge from the heat and leave to cool for 5 minutes.
5. Beat the mixture until it just loses its shine and becomes thick.
6. Press the fudge into a prepared tin with the back of a spoon and leave it to set before cutting.
Garlic Butter Topping
1. Melt the butter, garlic and herbs in the pan on a low heat.
2. Lightly coat each naan bread in the garlic butter.
3. Serve while the naan bread is still warm.
Tips
1. Use a thick bottom sauce pan for a darker fudge. The sugar crystals will crystalize. Whereas a non-stick saucepan is easier to clean, and your product will be a lighter colour.
2. It is important to beat/stir your fudge once it has been removed from the heat. If this step is not followed, your fudge will be toffee.
3. Store your fudge in an airtight container in a cool, dry place for up to 2 weeks.