Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Prepare fudge tin
3 minHands-onLine the square tin with parchment. Put condensed milk, sugar, milk, butter and salt in the deep heavy saucepan.
- 03
Dissolve sugar
8 minHands-onWarm over low heat, stirring and scraping the base, until butter melts and sugar is fully dissolved. Check a safely cooled drop for grittiness.
- 04
Boil to soft-ball temperature
15 minHands-onBoil steadily, stirring continuously to prevent scorching, until 116°C. Allow 10–20 minutes after boiling; temperature controls readiness. Keep the thermometer tip off the base.
- 05
Add vanilla off the heat
1 minHands-onRemove from heat and stir in vanilla briefly. Do not scrape dried sugar crystals from the pan sides into the fudge.
- 06
Cool without stirring
30 minHands-off · check as directedLeave undisturbed for 20–40 minutes, until about 55–60°C.
- 07
Beat until matte
8 minHands-onBeat firmly with a wooden spoon for 5–10 minutes until thick, less glossy and a trail holds briefly.
- 08
Fill tin promptly
2 minHands-onImmediately scrape into the tin and level.
- 09
Set fudge
180 minHands-off · check as directedLeave for 3 hours at room temperature until set.
- 10
Cut
3 minHands-onLift out and cut into pieces.
Equipment check
3 items required
- Heavy deep saucepan
- sugar thermometer
- 20 cm square tin
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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