I do endeavour to not swear in earshot of the kids but let’s face it, it’s sometimes difficult. Even at the best of times, a tiny WTF under my breath occasionally slips out.
This week I’ve dropped a few… I was running up the hill to school (slightly behind schedule), pushing the toddler in the pram and 3 year old on the buggy board, still getting over flu when said 3 year old turns to say I’m breathing too heavily! Ummm what the Fudge? You girls aren’t light!
Then later the same day I made the fatal error of giving them rice for tea which of course meant rice in every area of our house including inside Lego bricks and keyhole of doors. On attempting to vacuum, my eldest says, “that’s a bit too loud mammy!” Seriously what the Fudge? If you’re not keen on the vacuum, maybe try not sprinkling rice like confetti when eating dinner?!
If you’re having a week of WTF moments then why not treat yourself to a yummy batch of homemade fudge? There’s alot of heat which means very little ones will have to keep a safe distance but they can help with measuring and pouring and of course licking the beaters once they’re cool.
You will need a large non-stick heavy based saucepan. 12″ by 6″ baking tray or equivalent lined with baking paper and if you have an electric whisk it’s recommend but a balloon or hand whisk are fine with stamina 😃
- 600g Caster sugar
- 2 tablespoons golden syrup
- 200g butter
- 397g tin condensed milk
- 150ml whole milk
One important thing with fudge making is you need to consistently stir the mixture to ensure it doesn’t burn on the bottom of the pan. So through the next few stages imagine Dory off finding Nemo bit instead of “keep swimming” it’s “keep stirring…”
Measure all ingredients into your pan and cook on a low heat until the butter has melted and the sugar has dissolved.
Turn up to high heat and boil for at least 10 minutes (I’ve read if you have a sugar thermometer you need your mixture to get to 115°C).
To test if it’s ready have a jug of cold water next to the pan and drop a small amount of mixture in. When it turns to a little soft ball of fudge on contact with the water it’s good to go.
Remove from the heat – if you want to add vanilla/nuts/dried fruit now’s a great time.
Whisk with your electric whisk for 5-10 minutes or until it’s thickened and starting to set on the sides of the pan.
Pour into the baking tray and leave to set at room temperature before cutting into cubes to serve.