Creme Brulee Fudge Recipe & White Choc Marshmallow Fudge

Fudge 1 Grainy fudge

Ingredients

• 4 tablespoons water
• 125 g butter
• 3 cups caster sugar
• 2 tablespoons golden or corn syrup
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract

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Step 1 - Butter a loaf tin and line with parchment paper and butter parchment paper. Place the water, butter, caster sugar and golden or corn syrup into a heavy-based saucepan and stir over low heat until all the sugar has fully dissolved. Brush down the sides of the pan with cold water to get rid of any stray sugar crystals. Add the condensed milk, bring to the boil on just under medium heat and cook, stirring continuously, for about 10 minutes, or until the mixture reaches a temperature of 283F/118°C on a sugar thermometer.

Step 2 - Remove the pan from the heat and set aside for half an hour*. Stir in the vanilla extract and beat with a wooden spoon until the texture is thick and creamy and a thick ribbon holds when you lift the spoon.

Step 3 - Pour the mixture into the prepared tin and cool at room temperature (this may take a few hours).  Cut into squares once fully set and store in an airtight tin, wrapped with waxed paper or baking paper. The fudge will keep for up to four weeks.

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*Wait for 1.5 hours until it reaches 40C /110F and then beat, this will result in a less grainy fudge

Fudge 2: Creamy Fudge

• 2 cups sugar
• 2/3 cup evaporated milk
• 1/3 cup milk
• pinch of salt
• 56g butter
• 2 tablespoons vanilla

Directions

Step 1 - Butter sides of heavy 2 quart saucepan and butter and line a loaf tin with parchment and then butter the parchment paper.

Step 2 - In saucepan combine sugar, 2 milks and salt. On low heat stir to dissolve the sugar. Place sugar thermometer in pan and turn to just under medium. Boil whilst stirring constantly to reach the soft ballstage of 238F/118°C (ensure that it gets there).

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Step 3 - Remove pan from heat, add butter and vanilla, do not stir at all. Leave untouched for 1.5 hours or so until the temperature shows 110F/40C.

Step 4 - Beta with an electric mixer until it thickens and loses its gloss. Pour into a loaf tin and wait to set.

Fudge 3: Dreamy, creamy and reliable White Chocolate Fudge

• 150ml evaporated milk
• 55grams of butter
• 2 cups of sugar
• 200g white marshmallows
• 350g white chocolate chips

Step 1 - Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.

Step 2 - Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).

Step 3 - While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.

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