Ingredients
1 tin Condensed Milk (397 gm)
Add quarter tin of water or milk to wash the tin
with water or milk
450 gm sugar
100 gm butter
1 tsp Vanilla Essence
Method
Pour the tin of condensed milk into a pan, wash the tin with either water or milk till it reaches ¼ tin. Add the sugar and the butter and keep stirring for around 45 mt on a low fire.
To see if you have reached the correct setting point take a side plate put some water in it and drop a bit of milk toffee on to the water if this feels like a ball then you have reached the correct temperature if not use a candy thermometer till you reach the soft ball stage. Towards the end add a spoon of vanilla.
If the fire is too high it gets very brown in colour if not it stays milky colour.
Usually the mixture will start leaving the sides of the pan and when it starts crystallizing at the top of the pan or the spoon feels sugary take it off the fire and beat with wooden spoon and then pour into a buttered dish.
Then cut into squares when it starts to set, either with a knife or a ready make pan/mould with cutter. (as shown in picture)
Do not panic if it does not come out correct – when slightly cool take each square to your palm and roll it like a ball and you will have fudge instead!! The outer side will be crusty and the inside will be gooey.
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