Fudge tablet

Yields: 45 squares

Total Time: 35

Prep Time: 20

Cook Time: 15

• 450g (1lb) caster sugar
• 125ml (4fl oz) semi-skimmed or whole milk
• 397g tin condensed milk
• 1tsp salt
• 1tsp vanilla extract

Method

1. Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Bubble for 7-8min, whisking constantly to avoid the mixture scorching – it should be a light butterscotch colour.
2. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Quickly and carefully empty into the prepared tin. Smooth the surface.
3. Set aside for 5min, or until just hardened. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). If the mixture sticks to the knife, let the tablet set for another minute. With the help of the baking parchment, return tablet to the tin and leave to cool completely.
4. To serve, break the tablet into its marked squares. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!