I haven’t made fudge many times before, but whenever I’ve tried, it’s turned out terribly. Either too soft and runny, or hard and crystallised. Until the day I made this recipe that I obtained in a dubious way…
I was sitting in the doctor’s waiting room in Christchurch a good number of months back. For some reason I was in a side room on my own and I spent the time browsing a Next magazine or some magazine like that when I came across a bunch of recipes of Jo Seagar’s that they had published. And they all looked SO good. The magazine was old and getting on a bit in looks… I’m sure they were going to throw it out soon… so I ripped out the recipes and popped them in my bag. Now, in hindsight, I should have asked whether that would be ok. But I didn’t…
The other night I explained how I got the recipe over dinner to Ben, in full hearing of Marica, who then proceeded to berate me and enlighten me about how “stealing is really bad, Mummy”. I stand convicted. It’s still a really good recipe, and I’m going to share it with you, so you can be partakers of my crime. :-)
If you want to make fudge that isn’t at all grainy, that is smooth and super yummy, that takes about 20 minutes from start to finish, then this one’s for you.
Jo’s Fabulous Fudge
(I halve this recipe.)
- 2 x 400g cans sweetened condensed milk
- 2 cups firmly packed soft brown sugar
- 250g butter
- 100ml liquid glucose syrup (I used corn syrup and it worked fine)
- 3 tablespoons golden syrup (I’m sure you could just add extra glucose syrup if you don’t have golden syrup)
- 1 teaspoon vanilla
- 400g white chocolate, chopped (or use chips)
1. Use a tin that’s 20 x 30cm and at least 4cm deep: spray it with non-stick baking spray and line with non-stick baking paper.
2. Place all ingredients, except the chocolate and vanilla in a large heavy-based saucepan and stir over medium heat until the butter melts and the sugar dissolves.
3. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel/brown-paper shade – about 6 to 8 minutes, or until it reaches the soft-ball stage).
4. Stir continuously with a silicon spatula.
5. Remove from heat and stand until the bubbles subside. Stir in the vanilla and chocolate and beat until melted and smooth.
6. Pour in the prepared tin and smooth the surface. Cool to room temperature (about 3 hours) and then refrigerate until firm.
7. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks, or can be frozen.