How to make fudge

• unsalted butter↗125g g

  plus extra for the pan

• condensed milk↗397g can g
• light muscovado sugar↗460g g
• whole milk↗150ml ml
• vanilla bean paste↗2 tsp

Step-by-step instructions

1. 1

   Grease and line a 20 cm square baking tin with parchment. Place the butter, condensed milk, sugar and milk into a large saucepan over low heat. Stir constantly until the sugar dissolves.

2. 2

   Increase the heat and bring to a boil. Boil for 10 minutes, stirring constantly, until the mixture reaches 115 °C measured with a candy or probe thermometer. Remove from heat and let cool to 110 °C. Add the vanilla, then beat with a stand mixer or electric hand whisk until the temperature drops to 60 °C. This helps break large sugar crystals. The fudge should become thick and matte.

3. 3

   Pour the fudge into the prepared tin and smooth the surface with a spoon. Let it set, then cut into squares. Store in an airtight container for up to three weeks.