How to Make Fudge | Tesco

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining texture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch without allergens.

Pour a 410 g can of evaporated milk into a heavy-based saucepan.

Add 500 g of castor sugar and 150 g of butter.

Heat slowly over medium heat, stirring constantly until the sugar has dissolved and the butter has melted.

Bring to a boil and cook for 20 minutes, stirring continuously.

After 20 minutes, check the mixture; it should be thick, golden brown, and glossy.

Use a sugar thermometer to check if it reaches 115°C (soft ball stage) or drop a bit into cold water to test if it forms a ball when rolled between fingers.

If it forms a ball, boil for another 5 minutes.

Remove from heat and allow the fudge to cool for 5 minutes.

Using an electric hand whisk, beat the mixture until it thickens and loses its gloss, changing texture to slightly gritty.

Add 2 teaspoons of vanilla extract and whisk it in.

Pour the fudge into a prepared tin lined with foil and leave to set at room temperature for 2 to 3 hours.

Once set, cut into squares and store in a container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens