I have been selling the fabulous Sugar and Crumbs Icing sugar since they first launched their business. And I love every single flavour! These icing sugars are super versatile, and can be used instead of sugar, as well as in buttercreams, icings and to flavour cream, etc.
I was sent a recipe of theirs to try, and honestly, this is so good! I have tried it with pretty much every flavour, added ingredients to it, and every one has come up trumps for me. The flavour I have used for the picture is Jaffa Twist, and it tastes just like a chocolate orange.
Now, this fudge. It is not quite like a traditional chewy soft fudge. This is like a cross between fudge and Scottish Tablet. But it is smooth and beautiful and is a great gift idea!
If you have a sugar thermometer, this is a great help, but don’t fret it you do not have one, you can make this without!
450g Sugar and Crumbs flavoured icing sugar, available here.
1x 397g can of condensed milk
To start, line a baking tray (approx 16cm x 18cm) with parchment or baking paper.
Place all the ingredients in a heavy bottomed pan and melt very gently over a low heat, until the icing sugar dissolves.
Bring your mixture to the boil, stirring constantly . Once boiling, simmer for approx 8-10 minutes , and still continue to stir the whole time. To test this is ready, drop a small amount into a glass of cold water, and a soft ball of fudge should form. If you have a thermometer, it should read 118C.
Remove from the heat and continue to beat the fudge until it gets very thick and starts to set. Now is the time to add any other flavours if you wish, such as raisins, chocolate, nuts, etc, add these now.
Now pour into your prepared tin and leave to cool slightly before cutting up and serving.
(Note: The chocolate flavoured icing sugars will make the fudge a dark brown, if using the other icing sugars, they will go a typical fudgey beige colour. You can colour these with a gel or paste colour when you mixture starts to boil)