- 450g caster sugar
- 125ml low-fat or full-cream milk
- 385g can condensed milk
- 1 tsp salt
- 1 tsp vanilla extract
- Line a rough 15cm x 24cm x 4cm roasting tin with baking paper. Cut the paper long enough to stick over the edges a bit, to help you lift the fudge later.
- Heat sugar and milk over a medium-high heat in a heavy-based pan, stirring occasionally until sugar has dissolved (about 2 minutes). Stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Simmer for 7 to 8 minutes, whisking constantly to avoid scorching – it should be a light butterscotch colour.
- Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2 minutes. You will see the mixture thicken slightly. Quickly and carefully empty it into the prepared tin, and smooth the surface.
- Set aside for 5 minutes, or until just hardened. Then lift out of the tin using the baking paper, and mark into 45 squares (cutting halfway down into the fudge). If the mixture sticks to the knife, let the fudge set for another minute. With the help of the baking paper, return the fudge to the tin and leave to cool completely.
- To serve, break the fudge into its marked squares. Any leftover fudge will keep in a tin or paper bag at room temperature for up to 2 weeks.
EACH SERVING 294kJ, 1g fat (1g saturated), 16g carbohydrate (16g total sugars).
Get Ahead Prepare to end of step 4 up to a week ahead. Once solid, wrap the tin in baking paper (it doesn't need to be airtight) and store at room temperature. Break into squares to serve.