– Elaine Steyn
(SHORTCUT, TASTY, INNOVATIVE)
Elaine has always had a sweet tooth. She has been making this delicious fudge since her school days.
MAKES ABOUT 24 SQUARES Preparation time: 10 min Cooking time: 20 min Chilling time: 20 min
250 g unsalted butter
500 g icing sugar 1 can (385 g) condensed milk 5 ml (1 t) vanilla essence 80 g dark chocolate, broken into squares chopped nuts for sprinkling on top
Grease a baking sheet well.
1 Melt the butter in a saucepan over low heat.
2 Remove the butter from the heat, sift the icing sugar over and mix well.
3 Add the condensed milk and mix.
4 Cook over medium heat for about 20 minutes or until the mixture has a lovely caramel colour. Stir constantly as the fudge can burn easily.
5 Remove from the stove, stir in the vanilla essence and beat with a wooden spoon until the mixture loses its sheen. 6 Pour immediately into the prepared baking sheet. Allow to cool until slightly set, about 5 minutes, then mark into squares, but don’t cut all the way through. 7 As soon as it is firmer, cut into squares. 8 Melt the chocolate and spread over half the fudge in the baking sheet for a chocolate version. Sprinkle the chopped nuts over the chocolate. 9 Chill the fudge in the fridge until the chocolate has set, about 15 minutes. Cut through the chocolate layer and carefully lift out the pieces with a metal egg lift. 10 The fudge can be stored in an airtight container for up to 2 weeks.
This easy recipe uses icing sugar, which gives the fudge a smooth texture