Ultimate Fudge
Over a year ago
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Ingredients
- 397g can Carnation Condensed Milk
- 150 ml Milk
- 450g Demerara sugar
- 115g Butter
- 150g Glace cherries, halved
- 55g Stem ginger, chopped
- 150g Dark chocolate chopped
- 85g Toasted hazlenuts
- 150g Raisins soaked
- 3 tbsp. Rum (until they have absorbed the rum)
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
Carnation condensed milk gives the perfect texture and traditional flavour to your fudge
Method
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1
1.Grease and base line a 20cm (8”) square tin with baking parchment.
2.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.
3.Remove from the heat and beat the fudge until thick and grainy (about 10 minutes).
4.Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.
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