Indulge in one of your most favourite childhood recipes - but with an updated twist! Get things rolling with this recipe for classic fudge featuring Bakers Romany Creams Cappuccino biscuits as the star ingredient!
- 400 g icing sugar
- 75 ml water
- 60 g butter
- 2 – 3 tablespoons syrup (maple flavoured or golden)
- 1 x 385 g tin condensed milk
Line a 27 cm x 18 cm baking tray with non-stick baking paper.
In a medium heavy bottomed pot, heat the icing sugar over a medium heat, allowing it to reach a boil. Stir to ensure the sugar is dissolved.
Add the butter and syrup. Allow to melt.
Add the condensed milk and stir constantly over a medium/low heat, until the mixture reaches 118 C on a sugar thermometer (soft balls stage). Only once it reaches this point and is a deep caramel colour, add the vanilla and take it off the heat.
Continue beating the mixture with a wooden spoon for at least 10 minutes until it starts to cool and thicken.
Only once it’s starts to get really thick, add the broken up Bakers Romany Creams Cappuccino biscuits and mix through.
Decant this into the prepared baking tin and even out the surface.
Allow to cool and harden before cutting into squares.