- 700g Tate & Lyle Light Soft Brown Sugar
- 370ml double cream
- 250ml full cream milk
- 225g unsalted butter
HOW TO MAKE THIS RECIPE
- Combine the cream, milk, Tate & Lyle Light Soft Brown Sugar and butter in a heavy-based, good-sized pan to allow the fudge to boil up the sides without boiling over. Using a wooden spoon, stir continuously over a gentle heat until the butter has melted and the sugar has dissolved, then bring the mixture to the boil, stirring all the time.
- Add the sugar thermometer to the pan, and boil for 15-20 minutes or until the temperature reaches 116°C, 240°F, or the soft-ball stage, stirring constantly. If you don’t have a thermometer check that the syrup is ready by dropping a teaspoon of the mixture into a bowl of ice cold water. Mould it into ball and remove from the water. If it holds its shape while under water but immediately loses its shape and flattens between your fingers out of water, it is ready and at the soft-ball stage. It will feel very sticky at this stage.
- Remove the pan from the heat, leave to cool for 5 minutes (or until the temperature drops to 110C°, 230°F). Beat with a wooden spoon for about 10 minutes or until the mixture starts to thicken and loses its gloss. Before it gets too thick, quickly pour into the tin, spread to the edges and leave to set at room temperature, not in the fridge, for a few hours. Cut into cubes and store in an airtight container.
You will also need a sugar thermometer and a 20cm (8”) non-stick greased brownie pan or square cake tin.
Feeling a little adventurous? Add 200g of smooth peanut butter to your mixture once you've taken it off the heat and then stir until it's lovely and smooth. Guaranteed to get everyone going nutty over your fudge!