In this video tutorial I show you how to make traditional fudge recipe with some colourful sprinkles. Fudge is quite popular, simple to make and above all delicious. It can be varied by adding different ingredients to it like chopped nuts or dried fruit. If you find the right packaging you can give fudge as gifts.
The girls at Country Hill Cottage have some great packaging ideas so please feel free to visit and some label and packaging ideas for any time of the year.
- 450 grams caster sugar
- 56 grams butter
- 170 gram can evaporated milk
- 130 millilitres milk
- 1 teaspoon vanilla extract
- sprinkles, optional
- Line a 18cm or 20cm cake tin with greaseproof paper and put some sprinkles on the tin if you want to achieve the same effect as I did in the image above
- Put all the ingredients, except for the vanilla extract, in a medium to large heavy based saucepan and heat gently on a hob until the sugar has dissolved
- Bring to a gentle boil until the temperature reaches 108-110°C on the sugar thermometer or the jam stage, stir occasionally to prevent sticking and burning
- Remove from the heat and let it sit for 5 minutes on a cool surface and add the vanilla extract
- Beat the mixture with a wooden spoon for about 30 seconds and then pour into the prepared tin.
- Pour the mixture into the prepared cake tin and leave until almost set, about 5 minutes, then use a sharp knife to cut into squares and leave to set and cool completely
If you wait for the fudge to cool completely before cutting it will be difficult to cut and will crumble and break