This is genuinely some of the best fudge I've ever tasted. It's got that beautiful crumbly texture and just melts in the mouth. One batch makes a LOT, so I'd recommend enlisting help to eat it all. It's adapted a little from a Nigella recipe. I really recommend you have a sugar thermometer for this, as it's hard to guess when it's at the right temperature, especially if you haven't done it before. I use this one.
Ingredients1 tin condensed milk (397 ml)
250g salted butter
800g golden caster sugar (the darker the sugar, the darker the fudge)
2 tbsp golden syrup
1.5 tsp vanilla extract, or 1/2 tsp vanilla paste
Optional: 200g chocolate/sea salt/raisins/other flavouring of your choice
- Get a glass bowl or jug and fill with cold water; keep to hand. Put the milk, butter, sugar, syrup and condensed milk in a large saucepan over a medium-high heat. I used a casserole pot - you want one with high sides. Put the sugar thermometer in, if you've got one. Stir constantly, and bring to the boil.
- Once boiling, keep stirring (this is important, as if the sugar catches on the bottom it can burn). BE CAREFUL - this gets REALLY hot! It will bubble and froth. NB. If you're making chocolate fudge, I'd recommend popping the chocolate on to melt while the fudge boils.
- When the temperature on the thermometer reaches "soft ball" or 115-118 degrees, get a teaspoon and drop a blob of the mixture into the cold water. If it sinks to the bottom in a squidgy ball, it's ready. How long this will take can vary wildly so just keep an eye on it - from 10 to 20 mins.
- Turn off the heat. Add the vanilla. If you are adding any extra flavour, do it now:
- For chocolate fudge, pour the melted chocolate into the fudge mixture.
- For salted fudge, sprinkle a generous amount of sea salt (not table salt) into the mixture. Nigella recommends sea salt flakes; I ground it from the salt grinder.
- Other flavour suggestions: raisins, espresso, peanut butter.