Fudgy Update

So I had some evaporated milk left over from when I made the fudge the other day, I didn’t want to chuck it down the sink so decided to make more fudge 😀

The fudge recipe I originally used called to not stir the fudge, this was to prevent any crystals from forming. However, the recipe I used this time did call for stirring and the results were amazing.

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The fudge was super crumbly and as the sugar slightly burned on the bottom of the pan it was transformed from vanilla to a gorgeous caramel fudge.

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My favourite fudge is from Totally Fudged and this resembled their salted caramel fudge bar the salt.

I decided to go for vanilla fudge, and used this recipe. I halved the quantities:
1)Place 250g castor sugar (I used Golden Castor),170g evaporated milk, 2 tablespoons of milk and a pinch of salt in a pan and heat over a medium heat until the sugar melts (this was a lot quicker than the granulated sugar used in the other recipe)
2) Bring to a boil then bring up to 240deg/’soft ball’ on your thermometer. Stirring frequently.
3) Once it reaches the desired temperature, take of the heat and add the butter and vanilla, leave for 10mins
4) Mix/whisk until it loses it glossy appearance and place in a lined tin and leave to cool

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