Based on this recipe. The flavour of this fudge is excellent, but it’s a bit harder/crumblier than I’d prefer. I’m going to try adding a bit of vegetable glycerin next time, and maybe using all cream instead of half cream and half milk.
- 100 ml milk
- 100 ml double cream
- pinch of salt
- 225 g erythritol (I will try xylitol next time – I just decided to use up the last of my erythritol)
- 80 grams butter (I used salted – I might use a bit more salt if I used unsalted)
- 1 teaspoon vanilla extract
- Lightly butter a shallow baking dish.
- Combine the milk, heavy cream, pinch of salt, erythritol, and butter in saucepan with a heavy base and bring to a boil over medium-high heat.
- Reduce the heat and simmer, stirring frequently for 15 minutes, or until the mixture registers 115 degrees C on a sugar thermometer.
- Add the vanilla, stir, and remove from the heat.
- Put the pot in a bowl that you have filled to about half the height of the pot with cold water.
- Using beaters, beat the mixture until it starts to thicken. I stopped when the beater tracks remained visible for a few moments after I’d run the beater across the pot.
- Pour the mixture into your baking dish. and spread it out. It will cool and thicken really quickly but don’t worry about this as it is still pliable and easy to spread.
- Chill out of the fridge until it sets.
- Break the fudge into pieces. You can score or cut before it sets fully to give neater presentation.