- 450g granulated sugar
- 225ml full fat milk
- 300ml evaporated milk
- 75g butter
- 3 tbsp maple syrup
- 75g walnuts
- You will need
- a 20cm square cake tin, lightly oiled and base lined with baking parchment.
Place the sugar, milk, evaporated milk and butter in a large, heavy based saucepan. Place the pan over a low heat and stir the mixture continuously until the sugar has dissolved. Place the sugar thermometer in the saucepan.
Increase the heat and bring the mixture to a rapid boil. Boil steadily until the mixture reaches the soft ball stage, (114-115C) stirring regularly so that the mixture does not burn.
Remove the pan from the heat and beat with a wooden spoon until the mixture thickens and turns slightly grainy in texture. Beat in the maple syrup and walnuts. Pour the mixture into the prepared tin and level the surface.
When almost set, make the fudge into squares. Leave until completely set, then cut into squares and store in an airtight tin.
It is worth investing in a sugar thermometer if you enjoy making sweets and jams and will give you safer, reliable results. However, you can test if the fudge has reached the required temperature without one if necessary. Remove the pan from he heat, drop a small spoonful of fudge into a bowl of old water and leave for a minute. If the fudge has reached ‘soft ball’ stage you should be able to press the mixture together with your fingers