Michael and Rachel's

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Crumbly Fudge

Updated: 25 Apr 2015

Ingredients

  • 450g caster sugar
  • 50g dark brown sugar
  • 2 tablespoons golden syrup
  • 120ml sweetened condensed milk
  • 30g unsalted butter
  • 90ml water
  • 1 ½ teaspoons vanilla extract

Method

  1. Place all of the ingredients in a large saucepan, and bring to the boil over a medium heat, stirring constantly.
  2. Bring the temperature down a notch and allow the mixture to continue to boil at a slightly lower temperature. Continue stirring in a circular motion all the time.
  3. Keep stirring for about 15 minutes – until the mixture reaches soft ball stage, about 112C – the mixture will turn a dark caramel colour and double its original thickness.
  4. Remove from the heat and mix with whisk for about 5 minutes or until it has thickened and it beginning to set on the sides of the pan. N.B pouring it out into a glass bowl will cause it to lose temperature too quickly.
  5. Pour into a small circle or square cake tin and smooth out. After about 10 minutes, score into squares with a knife so that it’s easy to break when it has fully set. Leave to cool for about 3-4 hours.