A most delicious recipe for smooth, melt-in-your-mouth fudge including tips for making perfect fudge
385g tin Condensed Milk
160ml Milk (full-cream for tastier fudge)
450g light brown sugar
1/3 cup white choc chips
- Put all the ingredients into a non-stick pot (I like using one with a thick/heavy base)
- Over a low heat, stir the ingredients until the sugar dissolves.
- Now increase the heat to medium and cook for approximately 15 minutes so the mixture simmers – stir constantly. The temperature needs to get to 113Â°C. This is where a digital thermometer comes in real, real handy!! If you don’t have a thermometer on hand, check to see if the fudge is done by dropping a little of the mixture into a cup of cold water – if it forms a solid ball then it is done.
- As soon as the fudge reachesÂ 113Â°CÂ then take it off the heat. Stir in the white chocolate and pour into your prepared tin (I used a 24 x 17cm tin – quite small but a perfect size). Do not scrape down the sides of the pot when pouring into your mold (you’re likely to get sugar crystals).
** Some recipes will tell you to avoid stirring the fudge once it reaches 113Â°CÂ and only commence stirring until the temperature gets back down to 110Â°C. I didn’t do this but worth noting.