TIME: 30 minutes
Gloopy, sweet and dangerously addictive, home made fudge is surprisingly easy and a great treat for all occasions. This sugary vanilla version is given tang by a pinch of sea salt for a more unique flavour that balances it’s two polar opposites into a satisfying contradiction. Great as presents twisted into a cellophane bag, tv treats or road trip fodder, it keeps well in the fridge, looks the part and is a guaranteed hit all round.
Sweet, relaxing and smooth with a slightly unexpected kick, pair this with the unbelievable groove of Lyk Dis, a 2018 offering from NxWorries. An Anderson.Paak and Knxwledge collaboration released on the legendary and incredibly eclectic Stones Throw imprint, there’s nothing but pedigree behind this tune. It’s sticky funk oozes effortless cool as Paak croons over wobbling atmospherics and jolting chops that somehow retain their head nod groove for a track that’s bump-able any time any place.
1 can condensed milk
Unsalted butter (80g)
Soft, light brown sugar (150g)
One whole vanilla pod
Sea salt (a hefty pinch)
Dried petals & fruit to decorate
1. Line a 20cm square tin with baking parchment. Place a glass of ice-cold water nearby, you'll use this later to test the fudge.
2. In a large, non-stick, wide-bottomed pan, add the condensed milk, butter and soft brown sugar. Slice the vanilla pod in half lengthways and use the tip of a knife to scrape out the seeds, adding them to the mixture.
3. Melt these ingredients over a medium heat using a wooden spoon to stir until the sugar has dissolved. Make sure the sugar doesn’t catch on the bottom of the pan – if it does, turn down the heat a touch.
4. Next, carefully bring the mixture to a rolling boil. Take care because the mixture will be extremely hot. Stir it constantly for around ten minutes.
5. Test the fudge by dropping a small amount of the mixture into the cold water. You are looking for the fudge to drop to the bottom of the glass and form a round tear shape or ball.
6. If it's done, take the pan off the heat, add a good pinch of sea salt (about half a teaspoon) and leave it to cool for a few minutes. Then, using the wooden spoon again, stir the mixture vigorously until it begins to firm up a little – for about five to eight minutes.
7. Very carefully, pour the mixture into your lined tin and smooth out the top with the back of a metal spoon. Sprinkle over your chosen toppings and push them down into the fudge slightly.
8. Leave the fudge to cool at room temperature for a couple of hours before into pieces using a sharp knife.