Fabulous Fudge

Disclaimer: I cannot claim this recipe as my own.

A couple of years ago I was trying to find a fudge recipe that required minimal ingredients, no sugar thermometer and would work every time. I’m a little picky. Anyway, I scoured the internet and found this one. And this is the one. The basic recipe is from Warren Nash, so check out his video to see in more detail how you make it.

This fudge is a cross between a crumbly, tablet-like texture and a smooth, creamy texture. I think this makes it perfect. A word of warning: This is dangerously addictive. And I mean dangerously. When I bring a box into work this is gone in a matter of minutes.

Having trialled this recipe countless times and played around with the ingredients, I have some suggestions for substitutions and of course additional flavours. I add cinnamon to the basic recipe, because I think it brings out the caramel-y taste and compliments the brown sugar perfectly. I’ve also put the option of adding white chocolate. This gives the fudge a creamier texture, so if you want to add this then go for it, but it is by no means essential.

My favourite flavour variations are chai tea (see below) and gingerbread (coming soon), but it’s equally delicious just on its own.

This is an absolute crowd pleaser, a perfect Christmas gift and perfect gift for Christmas or birthdays. My colleagues absolutely love this fudge – it’s a winner every time.

Fabulous fudge

Serves 25

Ingredients

• 1 Tin (397g) sweetened condensed milk

• 100g Butter (salted)

• 400g Light brown sugar

• 1 tbsp Golden Syrup

• ¼ tsp cinnamon (optional)

• 100g white chocolate, finely chopped (optional, see above)

(Notes, substitutions and variations below the method)

Method

1. Add all the ingredients to a saucepan.

2. Stir over a low heat until the butter has melted and sugar dissolved.

3. Bring to a gentle simmer and simmer for 15 minutes whilst stirring continuously.

4. Drop a small amount of the fudge in cold water. Remove from the water and If you’re able to form a ball with it, then it’s ready.

5. Transfer to a bowl and beat vigorously until thickened (this is the point to add the white chocolate and cinnamon if you’re using them).

6. Pour the fudge into a dish lined with greaseproof or parchment paper and leave to cool at room temperature or in the fridge until firm. Slice into squares and watch them disappear in moments.

Notes, substitutions and variations:

• Condensed milk: do not get evaporated milk, this is completely different! I use Carnations condensed milk and you can also use their tins of caramel for an even deeper flavour. You can also use lactose free condensed

• Sugar: Brown sugar is best for that butterscotch flavour, but white sugar is absolutely fine too.

• Golden syrup: if you haven’t got any syrup you can also use honey.

• Butter: you can use unsalted butter too, but I would add a pinch of salt in too. This brings out the flavours.

Variations:

Lemon and rosemary fudge: Add 4 tbsp lemon juice in step 1. You will most likely need to cook this for an extra 5 minutes due to the extra liquid. Chop 2 sprigs of rosemary finely and add in at stage 5 before beating the mixture.

Chai tea

Take 2 chai teabags. These need to be relatively good quality (don’t use own brand supermarket chai tea, Twining’s is good though). Grind them with a pestel and mortor (or in the food processor/blender until a course powder). Add the powder to the mixture at stage 5 before beating the mixture.

Chocolate fudge

Chop 100g milk chocolate finely. Add in at stage 5 before beating the mixture. Gives a creamy texture.