Fudge Slush Recipes

FUDGE SLUSH

Steps:

• In a saucepan, combine sugar & cocoa, then gradually stir in the 2 2/3 cups of milk.
• Cook & stir over low heat until sugar is dissolved, then pour into either a shallow pan or several ice cube trays.
• Cover & freeze for 6 hours or overnight.
• Break frozen mixture into chunks, then place in a blender & add the 2 tablespoons of milk before covering & processing until smooth & slushy.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.