Curtis’ granny Maude’s fudge is a recipe he remembers making with her as a child. It’s been a favourite of his ever since. Try out this sweet fudge that Curtis loves so much.
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Method
Step 1
Position a rack in centre of oven and preheat to 160°C (140°C fan-forced). Line a baking tray with baking paper. In a bowl, whisk the flour and salt. In a separate bowl, using an electric mixer on medium-high speed, beat the butter and icing sugar for 3 mins or until light and fluffy. Add flour mixture and beat on low speed until blended. Dust fingers with flour. Transfer dough to the lined tray and press into a 20cm x 25cm rectangle. Prick dough all over with a fork. Bake for 25 mins or until the shortbread is golden brown. Set aside to cool completely.
Step 2
Line a 3cm-deep, 22cm x 33cm baking pan with baking paper, allowing sides to overhang. Break shortbread into 2.5cm pieces and sprinkle over the pan.
Step 3
To make the fudge, in a large heavy-based saucepan, stir the sugar, milk and butter with a wooden spoon over medium-low heat for 6 mins or until the sugar dissolves and the mixture begins to simmer. Add the condensed milk and bring to the boil. Reduce to a simmer. Cook, stirring constantly, for 25 mins or until the mixture is caramel in colour and reaches 120°C on a sugar thermometer. Using the wooden spoon, beat mixture for about 10 mins or until the fudge thickens but is still pourable.
Step 4
Pour fudge over shortbread pieces in the pan. Set aside at room temperature for 2 hours or until set (fudge should be firm with a slightly grainy texture). Break the fudge into small pieces.
Curtis’ granny Maude’s fudge is a recipe he remembers making with her as a child. It’s been a favourite of his ever since. Try out this sweet fudge that Curtis loves so much.
Method
Step 1
Position a rack in centre of oven and preheat to 160°C (140°C fan-forced). Line a baking tray with baking paper. In a bowl, whisk the flour and salt. In a separate bowl, using an electric mixer on medium-high speed, beat the butter and icing sugar for 3 mins or until light and fluffy. Add flour mixture and beat on low speed until blended. Dust fingers with flour. Transfer dough to the lined tray and press into a 20cm x 25cm rectangle. Prick dough all over with a fork. Bake for 25 mins or until the shortbread is golden brown. Set aside to cool completely.
Step 2
Line a 3cm-deep, 22cm x 33cm baking pan with baking paper, allowing sides to overhang. Break shortbread into 2.5cm pieces and sprinkle over the pan.
Step 3
To make the fudge, in a large heavy-based saucepan, stir the sugar, milk and butter with a wooden spoon over medium-low heat for 6 mins or until the sugar dissolves and the mixture begins to simmer. Add the condensed milk and bring to the boil. Reduce to a simmer. Cook, stirring constantly, for 25 mins or until the mixture is caramel in colour and reaches 120°C on a sugar thermometer. Using the wooden spoon, beat mixture for about 10 mins or until the fudge thickens but is still pourable.
Step 4
Pour fudge over shortbread pieces in the pan. Set aside at room temperature for 2 hours or until set (fudge should be firm with a slightly grainy texture). Break the fudge into small pieces.
