Make a fantastic treat to indulge your sweet tooth this Heritage Day with a recipe that offers the best of both worlds – Milk tart fudge!
Milk tart fudge
- 250g PnP Salted Butter
- 1 x 385g tin PnP Full Cream Condensed Milk
- 175ml PnP Full Cream Fresh Milk
- 30ml (2 tbsp) PnP Golden Syrup
- 800g PnP White Sugar
- 10ml (2 tsp) vanilla essence
- 5ml (1 tsp) PnP Cinnamon
- 1,25ml (¼ tsp) PnP Nutmeg
Grease and line a 23cm-square baking tin.
Place all of the ingredients in a large, heavy-based pot and bring to a boil over medium-high heat, stirring continuously, 15 – 20 minutes. Once the mixture is golden and comes away from the sides of the pot, remove from heat.
Beat the fudge, using electric beaters, until it reaches the consistency of peanut butter, about 3 minutes. Pour into the prepared tin and smooth the top of the fudge with a spatula. Allow to cool at room temperature, 2 hours, before cutting into 3cm squares.