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Sweets for my sweet: fudge and toffee

Author David
Posted On 16th November 2012

toffee

Homemade sweets are not only indulgent and delicious but also make great gifts.

Wrap a few squares of either toffee or fudge, or both, in clear cellophane and tie with a pretty ribbon.

For a variation, add some chopped pecans, almonds or walnuts to the tins before adding the toffee or fudge.

Fudge, 50 pieces:

  • 450g caster sugar
  • 113g carton of clotted cream
  • 170g can of evaporated milk
  • 50g butter
  • 1 teaspoon vanilla extract

Grease an 18cm shallow, square tin.

Put the sugar, butter, cream and milk in a heavy based pan and heat gently, stirring until the sugar has dissolved.

Bring to a gentle boil and simmer for 30 minutes, stirring every five minutes, until the mixture is a light brown (make sure it doesn’t burn!).

Plunge the base of the pan into cold water and stir in the vanilla extract.

Beat with an electric whisk, scraping the sides, for about five minutes, until thick.

Pour into the tin and smooth into the corners.

Chill until firm and cut into bite-size squares.

Toffee:

  • 250g butter
  • 250g caster sugar

Grease and line an 18cm shallow, square tin.

Put the butter and sugar in a heavy based pan and heat gently until the sugar is dissolved.

Increase the heat to medium and keep cooking, stirring frequently, until the mixture is a deep brown.

A sugar thermometer should read about 1500C, or a blob dropped into cold water should form flexible, thick threads which break up after a few seconds.

Pour into the tin and smooth into the corners.

Chill until firm and cut into bite-size squares.

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