Posted by: NoCtrlZ | 2011/01/30

Pi Fudge

Fudge is always a very special treat. This recipe is gives a very sweet fudge indeed. Only make for the sweet toothed among us!

Note: Makes ~1kg fudge.

Ingredients:

  • 397g can Condensed Milk  (Nestlé Carnation do one this size).
  • 150ml (¼pt) Milk
  • 450g (1lb) Demerara Sugar
  • 115g (4oz) Butter

Method:

  1. Grease and line a 20cm (8″) square tin with baking parchment. Or, if making the Pi shaped fudge, just buy a Pi mould. I got mine from Think Geek.
  2. Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring constantly until the sugar dissolves completely. When you add the sugar, add it into the centre of the pan so the liquid is on the outside of it. Try to keep it this way as you stir (see Tips, below).
  3. Bring to an even boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until the soft ball stage (see Tips, below).
  4. Remove from the heat and beat the fudge until thick and dull-looking (about 10 minutes). At this stage, you can add more ingredients to flavour your fudge, if desired (e.g. rum & raisins, nuts, cherries etc.)
  5. Pour into the prepared tin and leave to cool before cutting into squares (or, if making Pi shaped, just leave to cool before removing).

Tips:

  1. Using a non-stick saucepan is recommended since fudge sticks like crazy to the pan! The wider the saucepan, the better since it will be much easier to stir.
  2. If the sugar goes to the outside before it dissolves fully, it will recrystallize and drop back into the mixture, leaving the fudge with a grainy texture.
  3. By stirring constantly and consistently, the sugar will not catch and burn. If little dark spots are appearing then the sugar has burnt!
  4. You can use a sugar thermometer to make sure you are at the soft ball stage. If, however, you do not own one of these, you just drop a small piece of fudge into a jug of water with ice cubes in it. You know it is ready when the fudge sinks and sets into a soft ball. If you are not at that stage yet, just return the pan to the heat for a few more minutes and test again.
  5. If you are cutting the fudge, to leave a clean edge, dip a sharp knife into hot water and wipe dry before using.
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