1) Boiling sugar, which most recipes require you to do, would undoubtedly result in second-degree burns and/or a blackened pit where my kitchen used to be,
2) I don't own a sugar thermometer. I have no interest in owning one. Sorry. I love gadgets, but this is one too far for me.
3) I don't own a microwave, or I'd have given Alex's cheaty choc mint fudge a bash.
But then I heard people talking about no cook fudge. It's unbelievably easy - mix, roll, leave to dry, done. You don't even have to melt butter. I've made a small batch because a couple of pieces fulfil your sugar quota for the year, but double it if you're sharing with friends. It's ludicrously easy. Using icing sugar means it isn't grainy, and I've added some maple syrup because it was Canada Day yesterday. Hey Canadians! Hope you had an awesome day! Eat fudge!
No Cook Fudge (makes 15 squares)
You will need:
- 40g butter (at room temperature)
- 2 tbsp condensed milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 250g icing sugar
- Beat the butter, condensed milk, maple syrup and vanilla extract together until smooth.
- Sift in the icing sugar bit by bit and beat it in. You'll need to mix the last of it in by hand to form a ball.
- Dust a clean surface with icing sugar and roll out the fudge to 1.5-2cm thick. Cut into squares and transfer to some baking paper on a tray.
- Leave to dry overnight before eating or packaging up in cellophane bags as a gift.