- 75g unsalted butter, at room temperature
- 4 tbsp. condensed milk
- ½ tsp. vanilla extract
- 400g Tate & Lyle Icing Sugar, sifted, plus extra
- 25g cocoa powder
HOW TO MAKE THIS RECIPE
- Put the butter, condensed milk and vanilla extract into a bowl and beat together until smooth. Sift the Tate & Lyle Icing Sugar and cocoa together, then gradually mix into the butter mixture. Eventually, you will have to use your hands and work the mixture well until it comes together into a firm ball.
- Lightly dust the work surface with a little Tate & Lyle Icing Sugar, place the fudge ball onto the surface and roll evenly about 1Cm (½”) thick.
- Use Christmas novelty cutters and cut out shapes, transfer to a flat tray lined with parchment paper. Alternatively, roll into a square and cut into small squares. Gather up the trimmings and continue to cut out shapes.
- Leave to dry overnight before serving, or pack into pretty boxes, if you want to give them as a gift.
- When kneading the mixture, stir in 75g seedless raisins or dried fruit.
- Lyle’s Treacle Fudge – add 1 tbsp. of Lyle’s Black Treacle to the basic mixture at step 1.
- For cherry fudge leave out the cocoa and knead in 50g of finely chopped glacé cherries.