Basic Very Rich and Simple Fudge
Keep stirring so it doesn’t burn you can’t go wrong.
This stuff is HOT. It is very tempting to taste as you go, but don’t – unless you scatter a few drops on the bench and let them cool before tasting.
1 x 400g tin condensed milk
3 heaped Tbsp butter
2 cups sugar
Melt butter and sugar over a low heat, stirring so it doesn’t burn. Make sure the sugar has dissolved or the fudge will be sugary. Add the condensed milk. Keep the heat low and stir for about 20 minutes. Do not stop stirring or it will burn on the bottom. It will be ready when there are bubbles all through it, not just on top (you’ll notice when this happens) and when it comes slightly away from the bottom of the pan in a wave as you stir it. You’ll notice when this happens too!
Pour into a buttered dish or onto baking paper and spread it out a bit. Cut into squares when cool. Keep in a sealed container.
Rich Caramels: Only cook the fudge for about 15 minutes – under cooked fudge is caramel; overcooked caramel is fudge!
Macadamia Fudge: Add 1 cup chopped nuts when you add the condensed milk.
Peanut Butter Fudge: Add half cup crunchy peanut butter with the condensed milk.
Carrot Fudge: Add half a cup finely grated carrot with the butter and sugar, so it cooks a little before the milk is added.
Apple Fudge: Add 1 cup grated apple as above.
Beetroot Fudge: As for carrot fudge but using beetroot. Beetroot goes especially well with a chocolate fudge base. See below.
Apricot or Peach Fudge: Cover half a cup dried peaches or apricots with hot water, leave overnight. Drain well. Add to sugar and butter mix. This fudge may need another five minutes’ cooking as there will be more moisture in it.
Kiwi Fruit Fudge: Add half a cup finely chopped, peeled kiwi fruit with the butter and sugar.
Orange Cointreau Fudge: Add 1 Tbsp finely grated orange peel with the condensed milk and 1 Tbsp cointreau just before you pour the mix out.
Coffee Fudge: Add 1 heaped tsp instant coffee with the condensed milk.
Chilli Fudge: Add 6 finely chopped red chillies with the sugar and butter. Chillies go particularly well with a chocolate fudge base.
Chocolate Fudge: Add six squares of chocolate 1 minute before you pour it out, and stir it in well.
Chocolate and Carrot, or Beetroot or Apple, or Apricot etc Fudge: Use the fruit fudge recipes but add chocolate at the end as above.
Chocolate Layer Fudge: Pour out half the mix; scatter on half a cup chopped nuts; add 4 squares chocolate to the rest of the mix, stir and pour over the bottom layer.
