Makes about 12 blocks
- 1 x 385 g can condensed milk
- 220 g (1 c) caster sugar
- 30 ml (2 tbsp) liquid glucose
- 125 g butter
- pink food coloring
- 180 g white chocolate, finely chopped
1 Grease a 19 cm x 26 cm pan and line with baking paper. Leave 2 cm on the sides.
2 Heat the condensed milk, castor sugar, glucose and butter over low heat in a saucepan. Stir for 10 minutes until the sugar is melted and the mixture is glossy. Do not let it boil.
3 Add the food coloring and stir steadily. Heat the mixture to 110 ° C (use a sugar thermometer) – the fudge will be slightly thickened but not completely as dark as normal fudge.
4 Remove from the heat for about 10 minutes. Beat with a wooden spoon until cold. Stir constantly and add the chocolate bits gradually.
5 Pour the fudge into the pan and let it cool slightly. Cut into squares or use a cookie cutter.
Do it right
You’ll have to buy a sugar thermometer if you want to make candy. Heat the thermometer in hot water first and do not let it touch the bottom of the pot, because then you will get a wrong reading. Keep the thermometer in the sugar mixture for an accurate reading. The mixture tends to burn because of the high sugar content. Stir constantly and keep the heat low.