Ann’s Fudge


About this Recipe

This fudge was a classic childhood treat and made visits to my aunt extra special. The added splash of cream adds a bit of extra indulgence.

Originally by Ann Dewing
Ann’s Fudge
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 500g castor sugar
  • 125g butter
  • 1 tin condensed milk
  • 1 tablespoon fresh cream
  • 1 tsp vanilla essence

Step by Step Instructions

Place all ingredients, except vanilla essence, into a 2 litre deep microwavable dish.

Cook on high for 4min. Take out and stir.

Cook for a further 8 min on high, stirring every 2 min.

Add vanilla essence and mix well.

Pour onto a greased baking tray and allow to cool slightly before cutting into squares.

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