This is the original fudge recipe that has been made at Ballymaloe House for more than a few decades now. Crumbly, wickedly sweet and with just the perfect amount of vanilla, this recipe is a knock-out.
- Yield: 96 Squares
- 8 oz (225 g) butter
- 14½ oz (1 x 410 g) tin of evaporated milk
- 2 lb (900 g) caster sugar
- 3 tsp vanilla extract
How to Make It
- Melt the butter in a heavy-based saucepan over a low heat. Add the evaporated milk, 200 ml (7 fl oz) water, sugar and vanilla extract and stir with a whisk until the sugar is dissolved. Turn up the heat to simmer and stir often for about 35–45 minutes.
- It’s ready when it reaches 115°C (239°F). If you have a sugar thermometer, use it as soon as the mixture boils. If you don’t have one, test for the soft ball stage (to do this, place a blob ½ teaspoon or so in a small bowl of cold water; as it cools, it will form a soft ball).
- Pull off the heat and stir until it thickens and reaches the required consistency, with the saucepan set in a bowl of cold water. Allow to set for 2 minutes and then stir to break up any sugar crystals. Pour into the Swiss roll tin and smooth out with a spatula.
- Allow to cool a little, then cut before completely cold.