FudgePosted: December 1, 2015
Confession: This is not my recipe.
It is the original fudge recipe that used to be posted on the Carnation website and for some reason was taken down a few years ago.
Luckily for me – and you – I have it ingrained on my brain as it is the best, no-fail recipe I have ever used, and I am posting it here so I can be lazy and just point everyone who asks for the recipe here, instead of writing it out again and again.
It makes the kind of fudge that has texture: when cooled, it is hard to bite into – yet it melts in the mouth.Very similar to the confection known in Scotland as Tablet.
The secret is two-fold: boiling the mixture to the correct temperature, and beating it as it cools to ‘grain’ the sugar.
You CAN make this the Old Skool way, testing for the Firm Ball stage by doing the drop test in water, and by beating the cooling mixture hard with a wooden spoon. However, I’m all for using gadgets wherever possible, so a thermapen or similar thermometer and an electric whisk or stand mixer are my recommendations.
Each batch makes a 1.2kg slab large enough to last over the festive season. Alternatively, you can make a batch and divide it up into small batches in clear plastic bags and use it for presents, or make two batches of contrasting flavours and make it go even further.
You can use the basic recipe to make a number of equally delicious variations, and I’ve thrown in an extra one by Nell Heaton – a favourite author of mine from the 1940s/1950s, who deserves greater recognition for her delicious, trustworthy recipes – which is a real explosion of flavour when made with home-made candied peel, fruit and nuts.
1 x 397ml tin of sweetened, condensed milk
450g Demerera sugar
- Line a baking pan with parchment. The size of the pan doesn’t really matter, but I recommend a rectangular pan, for ease of cutting the fudge into cubes once cooled. The original recipe suggested a pan 18cm square, which will make for a small, very thick slab. Personally, I use a pan 30cm by 24cm
- Put all of the ingredients into a pan and stir over a low heat until the sugar has dissolved.
- Bring to the boil and stir continuously until it registers between 116°C and 120°C on a thermometer dipped into the centre of the pan. Make sure the tip of the thermometer doesn’t touch the bottom of the pan, as this will be much hotter and the thermometer will thus give a false reading.
- When your fudge reaches temperature, remove from the heat and allow the bubbles to settle. Pour into your stand mixer and use the beating paddle (not the whisk) to beat slowly until the mixture thickens. Alternatively, use your electric hand mixer directly into the pan, also whisking until the mixture has thickened.
- When it is thick and still just pourable, tip it into your parchment-lined tin and smooth over.
- Leave to cool completely.
- When cold, cut into cubes with a sharp knife and store in an airtight box.
- Rum and Raisin Fudge: Warm 115g raisins in 3-4tbs dark rum and leave to plump. Add just before beating.
- Chocolate Fudge: Melt 170g dark, 60% chocolate and add just before beating.
- Fruit and nut fudge: Stir in 85g mixed dried fruit and chopped nuts.
- Nell Heaton’s Tutti Frutti Fudge (my favourite) Add 350g – yes, a whopping 12 ounces in old money – of mixed chopped nuts, dried fruit and candied peel sliced or diced small. I suggest about 90g candied peel, 130g flaked or slivered almonds and chopped walnuts, and 130g mixed raisins, sultanas, cranberries and chopped apricots.