my family are lactose intolerant. among other things, we all miss real fudge.
So, with the help of a wonderful company called Arla and their research into making lactose free, real dairy foods I bring you... FUDGE.
I used Lactose Free cream, milk and butter but you can use normal stuff and make what we like to call "poopyfudge" lol
2 cups sugar
2tbsp butter (very cold)
dibble of milk
slake the cornflour with the milk. bring the sugar, cream, salt, syrup, slaked cornflour slowly to the boil. using a sugar thermometer, slowly boil it until it changes colour and hits 235F (soft ball), stir continuously. the cornflour will remove any of the usual problems involving fudge and external humidity... WOO!!!
anyways, once it's hit 235F, remove from the heat. now you can either put the pan in cold water and beat by hand, or you can do what I did and pour it from the pan into the bowl of one of this world's most wonderful inventions: a Kenwood Chef mixer.
anyway, you need to beat it as it cools. this step is REALLY, COMPLETELY, VITALLY important. by hand I have no idea how long this would take by hand as it took me 15mins in the Kenwood! incidentally, if you're using one of these bad boys, you need the K beater.
ok, once it forms a ball and is noisily being knocked around the bowl, press it into a tin lined with greaseproof paper. this is also important. I just greased a tin then spent a long while this morning trying to get the bugger out!
so, it's in the tin. great. refrigerate it for at least an hour. I did it over night.
once cooled and stiffened, cut it into small squares.
it's yummy. it's fudge. its also INCREDIBLY calorific being composed almost entirely of dairy fats and sugar, so keep it in an air tight box.
(Kenwood Decal made by Lisa Hunt of StuffMummyMakes)