This chewy fudge is perfect for a Christmassy twist on a sweet treat, made with condensed milk, a dash of nutmeg and spiced rum.
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 397g can condensed milk
- 450g caster sugar
- 120g butter, at room temperature
- 125ml whole milk
- ¼ tsp ground nutmeg
- ½ tsp vanilla pod, seeds only
- 2 tbsp spiced dark rum or cognac
Line a 16x20cm tin with baking parchment. Snip into the corners to get neat edges.
Heat all the ingredients in a large saucepan set over a low heat. Once the butter has melted and the sugar has dissolved, turn up the heat to high and stir continuously with a wooden spoon for 10 minutes, until the original blonde colour has turned to butterscotch and the bubbles have increased in size. Drag the spoon across the bottom of the pan – if the mixture in the corners is catching, reduce the heat to medium. If the bubbles aren’t getting visibly bigger, increase the temperature slightly. If available, use a sugar thermometer; it should read between 110-120ºC.
At this point, remove from the heat and beat with a balloon whisk for 5 minutes, until the mixture feels heavy and smooth.
Pour into the prepared tin and leave to cool on a trivet until at room temperature, then cover and put in the fridge to cool completely. Once fully set, cut into cubes with a sharp knife and transfer to a gift bag.
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