Old Fashioned Fudge

• 100g salted butter
• 460g sugar
• 150ml whipping cream
• 1 tin condensed milk

Prepare a Le Creuset 12 cup Brownie Tray with baking spray. Using a pastry brush, brush each cup to ensure it’s well-greased.

Place a 24cm Le Creuset Round Casserole over medium heat.

Add the butter and allow it to melt completely before adding the sugar. Once melted, add the sugar and give it a good stir.

Pour in the whipping cream and condensed milk and mix continuously until the sugar has completely dissolved. Increase the heat and allow to bubble and boil until the mixture reaches 115°C on a sugar thermometer. If you don’t have a sugar thermometer and you want to test the temperature, take a bit of the mixture, and drop it into a glass of cold water. Remove the mixture from the water and try to roll it into a ball between your fingers. If you can, the temperature is perfect. If not, allow it to cook for a few more minutes and repeat the test.

Using a hand mixer, beat the mixture for 3-4 minutes until it is thick and dull. Divide the mixture between the 12 cups and allow it to set at room temperature for 90 minutes.

To remove the fudge from the tray, turn the tray over onto a kitchen towel and give each cup a good thump on the back, the fudge will pop right out.