Fudge

This is undeniably full of many bad things, but the sum of these is a wondrously smooth and light fudge. Try experimenting with variations – I have two favourites included below. The fudge is great for feeding a large amount of people on a budget, and makes a great food gift!

Serves: Makes one 26 x 16 cm tray
Cooking Time: Preparation 5 minutes, cook 10-15 minutes, rest/refrigerate overnight


Ingredients

+ 125 g chopped butter
+ 1 1/2 cups brown sugar
+ 245 g tin sweetened condensed milk
+ 180 g roughly chopped chocolate (white or dark)
Variations:
+ 1 tablespoon golden syrup, and chopped pistachios
+ 1 teaspoon of super concentrated tea (I use three tea bags), 1/4 cup whisky, and flaked almonds


Method

Line one 26 x 16 cm tray with foil. Place the chopped butter in a medium sized saucepan, and melt over a medium-high heat. Add sugar, sweetened condensed milk and any extra liquid flavourings you desire. Stir to combine. Continue to cook over a medium-high heat for 10 minutes, allowing the mixture to thicken. Stir constantly.

Remove from the heat, and add roughly chopped chocolate. Stir to combine. Hastily add any nuts or solid flavourings and transfer to pre-prepared tin โ€“ moving quickly to avoid fudge setting. Allow to rest at room temperature for 30 minutes, before transferring to the refrigerator.

NOTE: Can be placed in the freezer instead of the fridge if you need it faster โ€“ it should be set within four hours.

Original recipe sourced from theย  Family Archives.

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