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Muscovado sugar fudge

Name: Muscovado sugar fudge
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: Makes approximately 70 small squares
Cuisine: British recipes
Ingredients: 225g butter, plus extra for greasing; 410ml can evaporated milk; 900g Billington’s Light or Dark Muscovado Sugar; 3 tsp vanilla extract

Published: 30 Sep 05
Updated: 18 Mar 24

Make homemade fudge, with muscovado sugar, and give as a gift or enjoy as a tea time treat.

Easy
October 2005

Test kitchen approved

Makes approximately 70 small squares
Ready in about 1 hour 15 minutes

Make homemade fudge, with muscovado sugar, and give as a gift or enjoy as a tea time treat.

Gluten-free recipes

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Ingredients

225g butter, plus extra for greasing
410ml can evaporated milk
900g Billington’s Light or Dark Muscovado Sugar
3 tsp vanilla extract

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Method

Lightly grease a 22 x 32cm Swiss roll tin (at least 1.5cm deep) with melted butter.
Melt the butter in a large heavy-based saucepan over a low heat. Add the evaporated milk, 200ml water, the sugar and vanilla extract and stir with a whisk until the sugar has completely dissolved. Turn the heat up and simmer vigorously, whisking every now and then, for 50 minutes-1 hour, until the mixture reaches 116-118°C (the soft-ball stage). To test, take the pan off the heat and drop a small blob of the mixture into a bowl of cold water. It should be firm but still malleable.
Plunge the base of the pan into cold water for a few minutes to stop the mixture cooking further, then leave to cool to 110°C (about 5 minutes). Stir with a wooden spoon until the mixture thickens, loses its shine and begins to sound almost gritty on the pan base. Quickly pour into the prepared tin and leave to go cold, then cut into squares.