Nutty Fudge

I'm just assuming that by now everyone is sick of healthy eating and green shakes and kale soup.

Hello, fudge.

Fudge is really tricky. And I am not very good at making fudge. I’ve done this recipe a few times now, and it works about half the time, which is a better win rate than I had before! Sometimes it goes a little soft, but a few hours in the fridge hardens it up beautifully. And the softer is it, the better the toppings stay on top initially. I wouldn’t discourage anyone from making fudge, you just have to keep at it. And really, when it doesn’t go quite right, if it’s a little soft, or too crumbly.. It’s still delicious.

This actually makes excellent gifts: delicious, home made, toppings are infinitely customisable, and keeps for 2-3 weeks if stored in Tupperware or a zip lock bag! Dream.

Tips for fudge – get to the right temperature and beat constantly. There are no shortcuts in this dojo! ... Er, I mean there are no shortcuts in fudge!

Ingredients

• 1 x 397g can condensed milk
• 80g butter
• 150g soft brown sugar
• 1 tbsp vanilla sugar
• Pinch sea salt

Toppings

• Handful chopped sweet and salted peanuts
• Handful chopped pistachios
• Handful chopped white chocolate

Method

Line a 20cm square tin.

Chop your toppings.

Add the condensed milk, butter and sugars  to a large, heavy bottomed pan.

Melt over a medium heat, using a wooden spoon to stir. You want the sugar to be dissolved, but keep an eye on the heat because it can catch easily.

Bring to a rolling boil, stir constantly for about 10 minutes. Careful, it is HOT.

It is ready when the mixture reaches  113 degrees Celsius, or 236 fahrenheit. Alternatively you can use the cold water test – Drop a tiny amount into a glass of cold water. When it’s ready, the fudge will drop to the bottom and form a ball, or a tear-shape.

This is the only photo I have of the whole process because I was too busy stirring frantically beforehand

Remove from the heat when ready, beat in the salt and leave for a few minutes to harden ever so slightly. Beat again for 5 minutes until thickened. Then pour into the prepared tin.

Scatter the toppings on top. I went with half white choc & pistachio, and half sweet and salted peanuts.

Allow to cool completely and harden before cutting into squares, should take a few hours.

Chop and serve!