I have tried dozens of different fudge recipes over the years but the only one that gets top marks in my household is the one I call Carnation fudge because it uses a Carnation Condensed Milk. And even better, it’s one of the quickest and easiest. As with all candy which needs to be brought to a high temperature, take especial care not to scald yourself and it’s always best to keep the kids and pets out of the kitchen when this is going on.
Calories: 63 per portion
Fat: 2g per portion
- 14 ounces / 397g tin of Carnation Condensed Milk
- 5¼ fluid ounces / 150ml milk
- 1lb / 450g demerara sugar
- 4 ounces / 115g butter
- a pinch to 5g sea salt
Prepare an 8-inch / 20cm square baking tin by lining the bottom and sides with baking parchment.
Put all the ingredients except the sea salt into a large non-stick saucepan and warm up over a low heat, stirring continuously until all the sugar is dissolved.
Then, bring the mixture to the boil and let it simmer for 10-15 minutes, stirring continuously and making sure nothing gets caught on the bottom or in the corners.
Continue cooking and stirring and use a sugar thermometer to check the temperature. You need to bring the mixture to 118°C / 244°F in order for a soft-ball fudge to form.
When the temperature reaches 118°C / 244°F, add the sea salt and remove the pan from the heat.
Now, beat the mixture as it cools until it is very thick and starting to set – about 10 minutes of this.
Pour the mixture into the prepared tin and allow it to cool before cutting it into squares. You should be able to make seven cuts vertically and seven horizontally to get 8×8 rows.
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