Christmas Fudge

I’ve never been that successful at making fudge. Not proper fudge anyway. I can bustle up a biscuit-based uncooked fudge slice any day but quite frankly, I lack the patience to stir and stir and stir and stirrrr the darn pot to avoid the sugary goodness getting burnt on the bottom….zzZZZ. I usually avoid making fudge/toffee. Disaster.

Recently I came across a fudge recipe in Jo Seagar’s The Cook School Recipes called Fabulous Fudge. I have had the page post-it noted for a while now and thought I would try it and see just how fabulous this fudge was. If you like a smooth and creamy fudge that is not all sugary and hard, and easy to cut into portions without crumbling, then this is the one!

Christmas Fudge

  • 2 x 400 gram cans of sweetened condensed milk
  • 2 cups of brown sugar, firmly packed
  • 250 grams of butter
  • 100 ml liquid glucose syrup
  • 3 tablespoons golden syrup
  • 400 grams milk chocolate, chopped
  • 1 teaspoon of vanilla

Spray and line with non stick baking paper, a 20 x 30 cm, quite deep ( at least 4 cm ) tin, or two smaller tins.

Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.

Pour into the prepared tin and smooth the surface. Cool to room temperature ( about 3 hours ) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky!!!!!

This is an entry into Sweet New Zealand for December. This time it is hosted by Bron Marshall. Check out all the delicious entries!