But­ter fudge

Landscape (UK) - - In The Garden -

Makes ap­prox­i­mately 25 pieces 125g salted but­ter 500g caster sugar 100ml milk 400g con­densed milk

In a large saucepan, com­bine the sugar and milk into a paste, then chop the but­ter roughly and mix in. Pour in the con­densed milk and place on a low heat un­til the but­ter melts, stir­ring oc­ca­sion­ally. Bring to a sim­mer for 2 mins, un­til the sugar has dis­solved, then bring to a boil. Con­tinue for 10-15 mins on a rolling boil, stir­ring con­tin­u­ously so the bot­tom of the pan does not burn. The tem­per­a­ture should rise to more than 115°C and the mix­ture should set firm when a tea­spoon amount is re­moved and placed on a cold plate. Line a 15cm square tray with but­ter and cling film, and pour in the mix­ture. Leave at room tem­per­a­ture, un­til cool and firm, then cut into cubes and serve.

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