There is always a tendency to cook it too quickly, over too intense heat and then it catches on the bottom of the pan. Make it on the Simmering Plate and it is so easy.
Makes 36 Squares
- 0.25 pint (150ml) evaporated milk, roughly a small can
- 0.25 pint (150ml) water
- 3oz (75g) butter
- 1lb (450g) granulated sugar
- About a quarter of a teaspoon of vanilla essence
Butter a 7 inch (18cm) shallow square tin. Measure the evaporated milk, water, butter and sugar into a heavy saucepan and heat through slowly until the sugar has dissolved, without boiling, on the Simmering Plate. Then boil steadily, on the Boiling Plate if necessary, for about 10-15 minutes, stirring constantly so that the fudge does not stick.
Test the fudge by simply taking a glass of cold water and after 10 minutes or so drop a small amount of the mixture into the water. If it goes cloudy, continue to cook the fudge. If the mixture forms tiny blobs of toffee, remove from the heat.
Remove the pan from the heat and add the vanilla essence. Cool slightly then beat until the mixture starts to thicken and crystallise. Pour into the tin and leave to set. When firm marks into 36 squares and store in an airtight tin until required.
For creamy fudge: use half a pint (300ml) evaporated milk instead of evaporated milks and water.
For chocolate fudge: measure 1oz (25g) cocoa into the pan and blend to a smooth paste with the evaporated milk, then add the remaining ingredients (except vanilla essence) and make as above.
For raisin fudge: add 3oz (75g) raisins to the fudge whilst thickening.
For cherry and walnut fudge: add about 2oz (50g) chopped glace cherries and 2oz (50g) roughly chopped walnuts to the pan whilst thickening.
For ginger fudge: add 1oz (25g) finely chopped stem ginger – take care to drain off all the syrup first. Add to the pan whilst thickening.
For rum fudge: add 2 tablespoons of rum instead of vanilla essence whilst thickening.
From The AGA Book by Mary Berry