Making your own sweet treats is great for many reasons. It’s a fun activity, they’re delicious and they make really thoughtful gifts. 

Fudge is one of our favourites because the creamy and decadent flavour is perfect for indulging straight away, plus it keeps for 2-3 weeks! We added dark chocolate and pistachio nuts to ours for some added richness and crunch, and we topped them with gold deco powder for sparkle.

Temperatures

Continuing to stir the mixture, until your Thermapen reaches 112-116°C.

Ingredients

• 397g of condensed milk
• 150g soft light brown sugar
• 80g unsalted butter
• 1tbsp glucose syrup
• 140g dark chocolate (minimum 70% cocoa solids), chopped
• Pinch of salt
• 25g pistachio nuts

Directions

• Grease a tin and line with baking paper.
• Put the pistachio nuts into a freezer bag and bash with a rolling pin until they are broken up into both big and little pieces.
• Put the condensed milk, sugar, glucose syrup and butter into the pan. Heat slowly, stirring continuously, until the sugar has dissolved.
• Bring to a soft boil, continuing to stir, until your Thermapen reaches 112-116°C.

• Take off the heat and allow the mixture to cool for a five minutes.
• Add a good pinch of salt, the chocolate and pistachios and beat vigorously for 5-8 minutes, until the chocolate has melted and the mixture has lost its gloss but is still soft.
• Pour into the tin and leave to cool for 1-2 hours until set.
• Cut into cubes and serve.