Ingredients
For this you are going to need a nice, large cake tin of around... 18cm roughly, I'd say. Just as long as the mixture fits nicely, it doesn't matter. Grease it well and start on your mixture.
Pour the milk in a saucepan and begin to heat slowly, adding the sugar and butter and stirring all the time until it's all melted. Then you want to bring it to the boil and boil for 15-20 minutes. You'll need to keep stirring, or you'll end up with nasty, burned mush at the bottom and it'll be ruined. When the mixture reaches the stage that it will form solid balls in cold water (115°C - Also know as the soft ball stage.), remove it completely from the heat and stir in the bubblegum flavouring.
Leave this for 5 minutes to gradually cool and then begin to beat the mixture with a spoon for a little while until it starts to thicken and the gloss vanishes. Pretty much, until it looks like wallpaper paste. Once this has been achieved, pour it all tin and leave to set. Whatever you do though, don't put it in the fridge. This will ruin it.
Once set, you can turn it out, cut it up and eat it. To store, it's best to keep it in airtight containers. Don't leave out in the open as fudge can go dry from sugar crystallization.
[NOTE: Any flavour can be added instead of bubblegum. Why not try adding mint, or orange oil? Even rose? One that is quite tasty is chilli chocolate fudge, all you need to do it add cocoa powder and chilli powder. A sweet treat with a nice kick!]
- 100 g unsalted butter
- 300 ml milk
- 350 g caster sugar
- 1 tsp bubblegum flavouring
For this you are going to need a nice, large cake tin of around... 18cm roughly, I'd say. Just as long as the mixture fits nicely, it doesn't matter. Grease it well and start on your mixture.
Pour the milk in a saucepan and begin to heat slowly, adding the sugar and butter and stirring all the time until it's all melted. Then you want to bring it to the boil and boil for 15-20 minutes. You'll need to keep stirring, or you'll end up with nasty, burned mush at the bottom and it'll be ruined. When the mixture reaches the stage that it will form solid balls in cold water (115°C - Also know as the soft ball stage.), remove it completely from the heat and stir in the bubblegum flavouring.
Leave this for 5 minutes to gradually cool and then begin to beat the mixture with a spoon for a little while until it starts to thicken and the gloss vanishes. Pretty much, until it looks like wallpaper paste. Once this has been achieved, pour it all tin and leave to set. Whatever you do though, don't put it in the fridge. This will ruin it.
Once set, you can turn it out, cut it up and eat it. To store, it's best to keep it in airtight containers. Don't leave out in the open as fudge can go dry from sugar crystallization.
[NOTE: Any flavour can be added instead of bubblegum. Why not try adding mint, or orange oil? Even rose? One that is quite tasty is chilli chocolate fudge, all you need to do it add cocoa powder and chilli powder. A sweet treat with a nice kick!]
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