Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website and from a number of local stockists.
All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.
This month: Aaron’s Fudge (makes 36 pieces)
397g can condensed milk
150ml milk (we used Fen Farm Raw Milk)
450g demerara sugar
115g butter
(These ingredients can be doubled)
You will need: 20cm square tin, lined with baking parchment.
Sugar thermometer (optional).
Method
Place all the ingredients into a large non-stick saucepan.
Melt over a low heat, stirring until sugar dissolves.
Bring slowly to boil then simmer for 15 mins stirring continuously,
scraping the base of the pan.
Remove from the heat when the temperature reaches 118°C, or
when mixture forms a soft ball after being dropped in cold water.
After 1 min, carefully pour the mixture into a bowl and with an
electric whisk, beat until it is starting to set; about 5 mins.
Pour into the prepared tin and leave to cool at room temperature
before cutting into pieces.
Variation
For Aaron’s Special Fudge you can add 50ml of The English Whisky
Company Single Malt Whisky, Baileys or other liqueur with the other
ingredients before heating and/or add extra cranberries, nuts etc
after whisking.
