Classic Fudge, Fast Peanut Butter Fudge and Cheat’s Chocolate Fudge

Classic Fudge

Makes 20 pieces

Ingredients

125g salted butter, chopped

395g sweetened condensed milk

460g demerara sugar

150ml milk

2 tsp vanilla bean paste

Optional toppings ingredients

Chopped crystallised ginger

Chopped nuts

Method

1. Lightly grease and line a 20cm square tin with baking paper, allowing 3cm to overhang the edge. Place the butter, condensed milk, sugar and milk in a large saucepan over low heat, stirring to dissolve the sugar.
2. Increase the heat to high, bring to a simmer and cook for 10 minutes or until a sugar thermometer reaches 115°C. Remove from the heat, set aside for 2 minutes, add the vanilla.
3. Place in the bowl of an electric stand mixer and beat for 2-3 minutes on high, or until it cools to around 60°C. By beating it while it cools, it creates the creamy, fudge-like consistency. The mixture will look quite matt. Working quickly, spoon the fudge into the prepared tin and press down with a spoon. Leave to cool completely and set. Cut into rectangles to serve.
4. If scattering with toppings, spoon into the tin, scatter with toppings and gently press into the fudge.

Fast Peanut Butter Fudge

Makes 20 pieces

Ingredients

150g unsalted butter, chopped

⅓ cup single cream

1 ½ cup smooth peanut butter

2 ½ cups icing sugar, sifted

50g dark chocolate, melted to drizzle

Method

1. Lightly grease and line a 20cm square tin with baking paper, allowing 3cm to overhang the edge. Place the butter, cream and peanut butter in a medium saucepan, stirring until melted and smooth. Cook until the mixture just starts to simmer.
2. Place the icing sugar in a large bowl, then working quickly, add the hot peanut butter mixture and beat well with a wooden spoon. Spoon into the prepared tin and smooth the top with a sheet of baking paper and the back of a metal spoon.
3. Refrigerate for 2 hours, or until cold and set. Drizzle with chocolate; refrigerate for 5 minutes to set. Cut into rectangles for serving.
4. Keep refrigerated, bring to room temperature to serve.

Cheat’s Chocolate Fudge

Makes 20 pieces

Ingredients

400g dark chocolate, chopped

¼ cup single cream

395g sweetened condensed milk

1 cup toasted hazelnuts, chopped

2 tbsp cacao nibs

Method

1. Lightly grease and line a 20cm square tin with baking paper, allowing 3cm to overhang the edge. Combine chocolate, cream and condensed milk in a medium saucepan over medium heat, stirring until melted.
2. Spoon into tin and top with hazelnuts and cacao nibs. Refrigerate for 2 hours, or until set. Cut into rectangles to serve.
3. Keep refrigerated.

Smart Tip

Fudge will keep for up to three weeks in an airtight container.