It’s been 3 days, 3 days and countless hours that I’ve lived in constant torture. I’ve been consumed with the thought of Fudge; good old milky, creamy fudge. I had 15 pieces of delectable fudge; its smooth texture and sweet caramel flavor was all I could think of. I had no intention of eating the entire batch myself but what was a girl to do? The longer it sat, meant the longer I would cheat on my diet.
I was not about to let that happen, so in a desperate bid I ate the remaining 6 pieces in one day. Don’t judge me, I had to do it. Do yourself a favor and make these…unless you’re on a diet, then don’t. Trust me!
This fudge is not to be confused with the fudge that’s typically made with chocolate. All that’s required is milk, sugar and butter and a lot of patience. Technique is also important. Here are a few tips:
- Use a wider pot such as a 12 inch pot, this will reduce the cooking time.
- Make sure the sugar has melted completely before bringing to a boil.
- Use low to medium heat, do not use high heat or the sugar will burn.
- Stir, stir, stir and do not step away from the fudge as it burns quickly.
- Think ahead by having a cup of cold water ready, prep the pan and have all necessary utensils nearby.
12 oz evaporated milk
2 cup sugar
1 tbsp butter
Line a loaf pan with parchment paper and set aside. Place milk, sugar and butter in a heavy bottom sauce pan over medium to low heat and melt sugar while stirring,about 10 mins. Next bring to a boil. Allow the fudge to simmer for about 10 minutes while stirring constantly. Test the fudge to by dropping it in a cup of cold water to see if it has reached soft boil stage. If a soft boil forms then remove from heat. Beat vigorously until the fudge has thickened, this should take about 10 minutes. When the fudge becomes thick and pour into prepared pan and smooth. Allow to cool before cutting into pieces.