The months of July and August are always busy with stalls and carnivals for us and we have decided to produce our home made traditional sweets which are as popular as ever. The recipe below is for our vanilla fudge a little more decadent than normal with the addition of Madagascan Vanilla pods which we use in all our vanilla flavoured products. incidentally, you can also try adding other things into this recipe. We like brandy -infused morello cherries, or cranberries or chocolate chips for the kiddies. Vanilla Fudge Recipe
397g can Carnation Condensed Milk
150ml (5fl oz) milk
450g (1lb) demerara sugar
115g (4oz) butter
Grease and base line an 18cm (7in) square bakingtin with baking parchment.
Gently heat all the ingredients in a large, nonstick saucepan, stir until all the sugar dissolves.
Bring up to the boil and simmer gently for 10-15 minutes, stirring continuously, until a temperature of 116ºC (240ºF) is reached on a sugar thermometer. Alternatively, test the fudge by dropping a little into a jug of cold water. If a soft ball isformed, the fudge is ready.
Remove from the heat. Beat using mixer until thick and grainy (this will take about 10 minutes). Pour into the prepared baking tin and leave to cool.
When cold, cut into squares. Bag up and do not eat it all at once!