I love any recipe that can be made using minimal bowls. This easy fudge needs just one saucepan to create. Just add all the ingredients, heat, pour into a pan and let it set. Fudge makes a great Thank You gift or Christmas present. The best thing is how easy fudge can be customized to different tastes: add dried fruits or nuts to the mix, try different flavoured chocolates, different liqueurs … the options are endless.

Makes: 16 pieces   Difficulty: Easy

EQUIPMENT:

·      20cm square cake tin

·      Medium saucepan

·      Kitchen scales

·      Spatula

INGREDIENTS:

·      395g can Sweetened Condensed Milk

·      100g Unsalted Butter, Cubed

·      225g Brown Sugar

·      2 tablespoons Glucose Syrup

·      150g quality Dark Chocolate

·      60ml Scotch Whisky

METHOD:

  • Grease the bottom and sides of the cake tin with non-stick spray. Line the base and sides with baking paper.
  • In a medium saucepan add the condensed milk, butter, sugar and glucose syrup. Stir constantly over medium-low heat for about 3 minutes and/or until the sugar has dissolved.
  • Increase heat to medium-high. Stir constantly for 10-15 minutes, or until the mixture thickens. It should turn a light caramel colour and start leaving the sides of the pan. Remove saucepan from the heat.
  • Add the chocolate and whisky. Stir until the chocolate melts. Pour the mixture into the pan and smooth the surface. Set aside for 1 hour to cool at room temperature
  • After 1 hour, cover the pan with plastic wrap. Place in the fridge to set until firm (at least 1 hour, but overnight is best).
  • When the fudge has set, remove it from the pan. Use a sharp knife to cut the fudge into portion sizes of your choice.

TIPS:

  • Stir the ingredients in the saucepan constantly to stop them from burning to the bottom of the pan
  • Overnight refrigeration allows the flavours to fully develop.
  • You can add dried fruits or nuts, and change the type of chocolate used to create many flavour combinations.
  • The size of the pan isn’t a big deal here. You’d just get thicker fudge slices in a smaller pan.