Time: 45 minutes plus cooling
Equipment: Saucepan, wooden spoon, sugar thermometer (optional), rectangular tin, greaseproof paper
Once again I have been super busy with uni work and have had little time to bake or blog. I am itching to get back in the kitchen! Luckily I made this recipe a couple of months ago when my brother came to stay, so have had it ready to post for a while! As Easter is only days away I thought now was the time to share it with you.
This is great fun to make and really yummy. Fudge can be quite tricky, I have had many failed attempts but this recipe is guarantees good results! It is adapted from this recipe. However if you are looking for something to make with children check out my Easter Bark recipe, which does’t require boiling hot sugar like this fudge! If you prefer a more traditional recipe try my Easter Biscuits, a traditional Bristol recipe that produces delicious biscuits every time- I will definitely be making some in the next few days.
This fudge is great for any guests you receive over the Easter holidays, it also makes a great alternative gift to traditional chocolate Easter eggs or just as a treat for yourself!
1 397g tin of condensed milk
150g light soft brown sugar
1 tsp vanilla essence
1. Line a 1lb loaf tin (or equivalent tin) with greaseproof paper. Sprinkle with half your mini eggs. You can crush them slightly with a rolling pin.
2. In a large saucepan melt all the ingredients, apart from the mini eggs, together over a medium heat. Stirring with a wooden spoon.
3. Increase the heat slightly and bring the mixture to a boil, stir constantly for 10 minutes.
4. If you have a sugar thermometer the mixture should have reached 113C. If you don’t, test how ready your fudge is by dropping some into a glass of ice cold water. If it drops to the bottom of the glass and forms a tear shape it is ready. If not keep on the heat, stirring constantly, for a further few minutes and test again.
5. Remove from the heat and allow to cool slightly. Then beat the mixture with the wooden spoon for 5 minutes.
6. Pour the mixture into the prepared tin, scattering the remaining mini eggs over the top and pushing in slightly.
7. Allow to cool for a few hours until completely firm, cut into squares with a sharp knife.
Until next time,