Today I am stopping in to share with you some fudge I recently made. I love fudge so much and I had a bit of a craving so off to the shop I popped for ingredients. And whilst I was there, the caramacs caught my eye. And so, this recipe was born. Enjoy!
One 397g can of condensed milk
2 bags of Caramac buttons or roughly 360g of Caramac bars
450g Demerara Sugar
1. Place the butter into a large pan to melt, then add the milk, condensed milk and sugar.
2. Stir until the sugar has dissolved and you have a smooth mixture.
3. Bring to the boil (the thick gloopy bubbles are quite satisfying) and then turn the heat down a simmer for around 15 minutes. During this time you need to be really attentive. Keep stiring the mixture and scraping the bottom of the pan. It is really useful to have a silicone spatula at this point to get maximum movement to stop it from crystalizing and sticking to the bottom. If it crystalizes at this point you will get a really grainy fudge. You should also be careful to keep your hands safe. The bubbling sugar can sometimes spit and hot sugar can give you a really nasty burn so be safe.
4. Check to see if the fudge has reached the soft ball stage. Get a glass of cold water, and drop a little mixture into it. It should form a soft ball.
5. Once it has reached this stage, take it off of the heat. Now you need to beat it rigourously with a wooden spoon. This is the point at which you also drop in the caramac buttons. There is no need to pre melt them as the heat of the fudge will do this for you. You should beat for around ten minutes, or until the mixture has thickened considerably.
6. Spread the mixture into a lined tin, and leave to cool in a refridgerator for at least an hour.
And voila you have lots of very yummy fudge! Beware – it is very VERY sweet, so even for a gannet like me, it took a while to get through, but its the perfect little treat to hit the spot when you are craving something sweet! And if you do it righ it is super smooth!
If you loved this, Keep your eyes peeled – I will soon be sharing a recipe using this fudge. Yum yum!