This is a smoother version of the recipe I referred to above. As it involves boiling sugar, an adult must be present to help.
You will need:
• 18 cm square tin and baking parchment to line it
• A large non-stick pan and a wooden spoon for stirring
• 125g salted butter (and extra for greasing the baking tin)
• 170g can of evaporated milk (Carnation is the best)
• 4 tablespoons of milk
• 450g Demerara sugar
• 1tsp vanilla extract (optional)
Begin by lining the baking tin. To do this, melt a 1cm cube of the extra butter and smear it onto the baking paper whilst it is lying flat on the counter. Then take the parchment and ease it into the baking tin so that it lines it. Don’t worry about any creases, they will make the fudge look even more interesting!
Next, cut the butter into small cubes and put into the pan with all the other ingredients. Heat the pan over a low heat to melt the butter and sugar. You will have to stir the mixture constantly to combine the ingredients and check that the sugar has melted.
Increase the heat and bring the mixture to the boil, stirring all the time. Lower the heat so that the mixture continues to bubble, but does not boil over and cook for 10 minutes, stirring all the time. This is where an adult must take over as boiling sugar is extremely hot and dangerous.
Take the pan off the heat and allow to cool for a few minutes. Then tip the mixture into the tin, smooth it out and allow to cool completely.
Your fudge is now ready to be cut into squares and enjoyed!
If you want to experiment, you could add nuts, dried fruits or chocolate to the mixture when it is cooling down.
Your fudge will keep for about 2 weeks, but it will have been eaten up long before then!