The Ultimate Fudge

(Makes about 800g/1 3/4Ib)

• 400g (1402) tin of sweetened condensed milk
• 150ml (5fl oz) milk
• 450g (1lb) demerara sugar
• 125g (4oz) butter

Variations:

• 2tbsp dark rum and 125g (402) raisins
• 75g (302) mixed dried fruit and Chopped nuts
• 175g (602) plain chocolate

Method:

1. Gently heat all the ingredients in a large non-stick saucepan.
2. Bring to the boil and simmer gently for 10-15 minutes, stirring continuously, until it reaches 116°C (240°F) on a sugar thermometer. (Alternatively, test for the ‘soft ball’ stage: drop a little fudge mixture into a jug of cold water. lf a soft ball forms, it is ready.)
3. Remove from the heat, beat until thick and grainy (about 10 minutes).
4. If liked, add any of the variations suggested above at this stage.
5. Pour into a greased 18cm (7in) square tin and leave to cool.
6. When cold, cut into squares and store in an airtight tin for up to a month.