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Phil Vickery Creates the Ultimate Christmas Fudge Ultimate FudgeMakes approx. 1kg (2¼lb) Preparation time: 20 minutes Cooking time: 20-25 minutes Ingredients
397g can Carnation Condensed Milk 150ml (¼pt) milk 450g (1lb) demerara sugar 115g (4oz) butter Optional ingredients: 150g (5oz) glace cherries, halved and 55g (2oz) stem ginger, chopped 150g (5oz) dark chocolate chopped and 85g (3oz) toasted hazlenuts 150g (5oz) raisins soaked in 3tbsp rum (until they have absorbed the rum) MethodGrease and base line a 20cm (8”) square tin with baking parchment.Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice-cold water. Remove from the heat and beat the fudge until thick and grainy (about 10 minutes). Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares. |
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