Crumbly Fudge
Ingredients
- 500g Demarera sugar
- 1 tin condensed milk
- 100g unsalted butter
- 150ml water
Accompaniment
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Description
This is hard and crumbly fudge - some people call it Scottish Tablet
Method
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1
1. Pour condensed milk into a large saucepan and add a cup of water to damp down the sugar. Add sugar
2. Add the butter and put on a high heat - stirring all the time until the mixture boils - it takes around 10 mins.
3. When the mixture boils - turn the heat to low and still stir (occasionally or even regularly!) for about 20 mins until the mixture thickens and turns golden brown - not dark brown.
4. Leave to cool for 5 mins then beat vigorously for 4-5 mins - it turns matt (not shiny) and is very gloopy (a thick gooey liquid)
4. Pour into a buttered shallow tin and score into squares.
5. When cool turn break into squares and lay onto a plate
Chef's Tips
To test if the mixture is ready drop a spoonful into a bowl of ice water and leave for a minute - if you can pick it up as a ball it is ready - if it is still liquidy through your fingers cook it some more
I use an electric hand beater to beat the fudge
The condensed milk isn't listed in your ingredients, how much do you need of this, thank you.