Salted Brown Sugar Fudge

fudge salted

What is Christmas without some fudge to nibble on? I’ve attempted fudge a few times in my past, and it has always ended in abject failure – crunchy fudge or fudge flecked with burnt bits from where it’s caught is not the fudge I am looking for. However this recipe was a joy to make. Quick, easy and delicious. Perfect!

For enough fudge to make you feel sick and also give as presents you need:

  • 1 x 397 tin condensed milk
  • 80g salted butter
  • 150g light brown muscavado sugar
  • 1 tsp vanilla bean paste
  • 1 tsp salt flakes

Begin by placing the milk, sugar and butter in a heavy based pan. Gently melt the butter and sugar into the milk. Once it has melted, slowly bring to the boil stirring constantly. Don’t be tempted to rush this phase.

After about 5 mins of constant stirring you’ll feel the texture of the fudge change. At this point drop a small amount into a glass of cold water to check it’s at the soft ball stage. You want it to form a ball and be nice and soft. If this happens, remove from the heat. If not keep heating until it does.

Add the vanilla and salt, then beat vigorously for 2-3 mins. Again, you’ll feel the fudge change in consistency as you beat it signalling that it’s done.

Tip into a 20cm square baking dish lined with greaseproof paper and leave to set. Merry Christmas 🙂

Macaroni Cheese

I made this at the request of Fuz’s mum. Apparently it was delicious. No idea why it was so good, fingers crossed I can repeat it with this recipe and the next time I make it!

For 4-6 portions you need

  • 250g macaroni, cooked to al dente
  • 600ml semi skimmed milk
  • 40g plain flour
  • 40g butter
  • 1 tsp mustard powder
  • 250g strong cheddar (I used McLelland’s Seriously Strong Vintage Cheddar in case that makes a difference Helen!)
  • ½ cup fresh breadcrumbs (about 2 slices)
  • 2 handfuls fresh parmesan, grated
  • Salt and pepper to taste
  1. Pre-heat the oven to 200 degrees. Cook the pasta, draining well once cooked.
  2. Place the milk, butter and flour in a pan and slowly bring to the boil, using a whisk stir to ensure no lumps.
  3. Remove the sauce from the heat and add the mustard powder and 2/3 of the cheese. Mix well and season to taste.
  4. Mix the pasta into the sauce and tip into an oven proof dish. Mix the remaining cheddar into the breadcrumbs and scatter over the top. Finish by sprinkling over the parmesan.
  5. Bake in the oven for 20 mins until golden brown and bubbling. Delicious comfort food!