As far back as I can remember, my mum always made fudge at Christmas time. I would love to ‘help’ her as a child, perched on the worktop, stirring until my arm felt it was about to drop off. We’d buy special plates and wrap the fudge up as gifts for family.
This is a recipe that was passed down from my great-grandma via my grandma and it’s stayed in the family, with my sister also upholding the tradition too. At 13, I thought it was time for Number One Daughter to get involved, so whilst we’re attending Mathilde’s church service tonight I’ve left the eldest one (supervised by Auntie Julie) carrying the baton.
I know this isn’t technically a meal as such but there’s no way I could let this year in food pass by without recognising this age-old family festive treat.
- 250g butter
- 500g icing sugar
- 400g tin condensed milk
Melt the butter in a large saucepan over a very low heat. Add the icing sugar and when all dissolved pour in the condensed milk. Stir continuously for 1-2 hours until it turns a luscious dark tan colour, making sure it doesn’t stick to the bottom of the pan. (If it does, the heat is too high.) The trick to this recipe is, when you think it’s done keep on stirring just a bit longer.
To test, drop a spoonful into cold water and check if it sets. It wants to have a deep sugary taste without being too powdery.
Pour into a lined baking tray and leave to set. Chill in the fridge and cut into cubes to serve.