Homemade fudge candy

Very tasty homemade fudge made from natural products! Homemade fudge candy is an excellent delicacy with the taste of home-made boiled condensed milk, which also resembles sherbet. You can safely enrich it by adding chopped or whole nuts to the composition. You can also put candied fruits or dried fruits, such as dried cranberries or cherries. An interesting combination is obtained if you add a little high-quality cocoa to the composition. A small amount of vanilla sugar will also be useful.

MariaS

Recipe author

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Composition / ingredients

Servings:

Sugar

450

Condensed milk

0.5

Milk

0.5

Butter

130

Salt

0.25

Honey

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 2 g

Fats 17 % 14 g

Carbohydrates 80 % 66 g

397 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 12 h

Step 1:
In order to make homemade candy fudge, prepare the following set of products: granulated sugar, fresh milk, condensed milk, butter, honey, a little fine salt. Milk, butter and condensed milk, as well as honey should be of high quality, good natural products.
Step 2:
Combine granulated sugar and milk in a thick-bottomed saucepan. Heat, stirring occasionally until the sugar crystals are completely dissolved.
Step 3:
Add condensed milk, honey, salt and butter to the pan. Continue to heat, stirring.
Step 4:
Stirring frequently, heat the sweet mass over medium heat so that it begins to thicken and noticeably change color.
Step 5:
The fudge should become dark, the color of boiled condensed milk and a thick viscous consistency. You can check the readiness like this: if the droplet that has cooled down in a glass of ice water is soft and does not stick, then the fudge is ready!
Step 6:
Transfer the fudge to a form lined with parchment paper and leave to harden. Cut the finished fudge into portions, depending on the consistency. You can wrap it in small pieces of film to make real candies. As a film, I used a sleeve for baking.

Separately, I would like to say about the consistency of the finished fondant. It turns out to be very different depending on the quality of sugar, as far as I managed to understand. From honey, perhaps, as well as from the freezing temperature. I can't write the exact conventions. But it is obvious that the taste of the fudge is unchanged - very tasty, but the structure can be different, both crumbling and viscous, not hardening, and then the fudge can be served as a sweet paste.