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Fudge
- Makes about
20 pieces
- Difficulty
Easy
- Ready in
45 min
Published 2006
Fudge, which is also called “tablet” in Scotland, is a sort of crystallized butter caramel that crunches beautifully before melting on the tongue. Be warned that this requires 10 minutes of vigorous beating, but it’s well worth the effort.
Ingredients
2 cups 500 mL ¼ cup 1
Method
Have ready a non-stick shallow pan, or one lined with a silicone liner or parchment paper, approximately 9-inch (23-cm) square.
Put all the ingredients in a large heavy-bottomed saucepan over low heat until the butter and sugar are completely dissolved.
Bring just to a boil, stirring constantly so the fudge doesn’t stick to the bottom of the pan.
Simmer gently for about
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