Kitchen Of Yum

I love vanilla fudge, it tastes really good, When ever I get the chance to I like to whip up a batch of these, they last for a month in an air tight container but they have never lasted a month to actually see what they turn out like. This recipe uses condensed milk instead of clotted or double cream as what I found is normally used, I tried with double cream and it curdled so I made the switch to condensed milk and have not turned back since. See how its made.

Ingredients

• 379g condensed milk (can of)
• 150ml milk
• 1 vanilla pod
• 450g light brown sugar
• 115g butter (soft)

Method

1. Place all of the ingredients in a heavy bottomed non-stick pan over a low heat until they have all melted together.
2. Bring the mixture to the boil and then simmer for 10-15minutes stirring continuously.
3. Keep stirring until the mixture hits soft-ball stage on a sugar thermometer (roughly 118 degrees C) or until the mix sets when dropped into ice cold water.
4. Remove the pan from the heat and continue stirring/beating the fudge until it cools down and begins to thicken. Do this for roughly 10 minutes. Until it is cool enough to touch, is thick and glossy, but is still runny enough to be poured. (See below image)
5. Pour the molten fudge into a rectangular pan lined with grease proof paper.
6. Set to one side and allow to cool completely before cutting into squares and serving.