Festive Frugal Fudge

There is absolutely nothing festive about this fudge. You can make it in any season you like, but that doesn’t matter, I like alliteration and thus this is called festive fudge.

I hope all your Christmases were lovely and full of great things. I myself had probably one of the best Christmases on record. It marked a positive contrast from last year’s bleak period of injury and exams. This Christmas I still have backpain but I have no exams. YAY.

The weather was GRIM on Christmas day, but as long as it didn’t snow I was very happy. It was very Londonny and grey, which is what I like. Got a bit sopping wet on my run but it was invigorating. Our Christmas meal was of course a traditional one with all the trimmings. Us vegetarians had nutroast, which was so filling and I just got really full and felt like a pregnant lady. It unfortunately meant that I couldn’t have the fudge as a post post post post post meal treat. (I ate a lot).

Anyway, I have never made fudge  before. I thought it was very beyond me. I thought ‘it’s a SWEET, don’t you  need thermometers for that sort of craziness?’ No. It turns out. This salted caramel fudge was pretty darn simple. ENJOY.

Ingredients

-400g caster sugar

-125 g butter

-1x 397g can condensed milk

-100ml milk

-2 tbsp of golden syrup

-Salt crystals

Method

-Prepare a small baking tin with greaseproof paper.

-Melt all the ingredients in a pan on a low heat, stirring constantly.

-Bring the mixture to a boil, continuing to stir. It should start boiling ferociously, and which point you should be prepared to…you know, just be prepared.

-Take off the heat completely at this point. YOU KNOW ITS READY WHEN YOU DROP A BIT INTO ICE WATER AND IT SOLIDIFIES INTO A BALL OF FUDGE. 

-Once off the heat, beat the mixture with a wooden spoon continuously until it comes away from the side and is very thick. This could take up to 10 minutes.

-Pour the mixture into your baking tray and smooth down. Sprinkle salts crystals on top, and press down with the back of a spoon to push into fudge mixture.

-Place in fridge for up to four hours, when it then should be ready to eat. Store in the fridge.

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