This is a total new rewrite. Originally published in April 2009, I have had that much feedback varying from great to dreadful, that I thought I would nail it once and for all and get it back up here for all you mad Christmas gifters to get out in time for the big day!! It was easier than I thought. (I have had a recent fail myself and until that happened, I couldn’t figure out what all the fuss was about.) If you cook this too long, you will in fact end up with not fudge, but an amazing toffee…add a bit of salt to that and you could be in the candy making business….SO, even though I said I wouldn’t be blogging again until 2013, here is a little pre Christmas blog treat…don’t say I never do anything for you. (Now go and buy something….)
NOW...(2015) this recipe is glucose syrup free. SO, you may get some graininess. It is also chocolate free. Chocolate in fudge helps with the creaminess as well. Please only use purchased caster sugar. You cannot mill your own. These are notes for you now, on this recipe as I get a lot of feedback regarding this. If you would like to add glucose, you can. But not on my recipe. hahaha. Enjoy.
- 500 g store bought caster sugar
- 1 x 395 g tin of condensed milk
- 150 g butter, cubed
- 55 g golden syrup
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- Pink Salt Flakes Pink salt flakes to taste BUY
Place sugar into Thermo bowl and mill 1 min/speed 10.
Add remaining ingredients except vanilla and cook 30 min/90ºC/speed 2/MC off.
Cook 30 min/Varoma/speed 2 using basket on top of lid to prevent spatter.
Cook 4 min/Varoma/speed 4 using basket on top of lid to prevent spatter.
Add vanilla through hole in lid and beat 1 min/speed 4/MC in.
Pour into large buttered tin and allow to cool for hours and hours and hours. Don't be tempted to refrigerate to speed it up, just let it cool on the bench! The core temperature of the fudge will definitely take hours so don't say I didn't warn you!
Cut and enjoy, (and then make another batch for everyone else!)