Guyanese Milk Fudge
Guyanese milk fudge is an addicting indulgent sweet but quite the workout for this treat! 1:1 ratio of evaporated milk and white castor sugar, flavor with a bit of almond or vanilla extracts. A pure milk fudge made of those 3 ingredients but a blank slate for your creative mix-ins. Some people add nuts or slivered almonds for crunch or chopped maraschino cherries. I took it to a different level and steeped cardamon tea in the evap milk for a warm contrast. The infusions and mix-ins are endless, with this easy recipe it's really yur choice! Original or the remix…
Equipment
- medium heavy bottom wide deep pot
- wooden spoon
- small offset spatula
- parchment paper
- rectangle or square 8×8 pan
Ingredients
- 1 12oz Evaporated Milk
- 1.5 cups White Castor Sugar
- 1 tbsp Almond or Vanilla extract
- 1 tbspn soften butter
Instructions
- Line a rectangle or square 8×8 pan with parchment paper and spread a light coating of softened butter onto paper. Set aside
- To a medium sized heavy bottom pot add 1 can of evaporated milk and sugar. The milk to sugar is a 1:1 ratio, measuring equal portions
- Place pot over a low flame to bring milk to a slow boil. Do not stir as tiny bubbles begin to line pot perimeter
- Once sugar has dissolved and milk comes to a boil, begin stirring in figure 8 motions and bring heat to a medium heat
- Periodically stirring bring bubbles from the side to the middle, the milk will evaporate and over 10-20 mins the mixture will thicken
- After 20-25 mins the milk should reduce and mixture thicken. Slightly lower the heat and tilt the pot one side puddling the mixture and begin whipping the milk vigorously for a few minutes. This will pop any air bubbles and smoothen fudge from any crystals
- Once liquid has fully evaporated and milk mixture reduces into a thick fudge texture remove from heat and pour into parchment lined pan. The fudge mixture will be hot so be careful when handling
- Using an offset spatula to smooth and flatten into a tight compact fudge. Spread into pan and flatten evenly. Leave to set and cool for 20 mins
- Once cool, score pieces and cut into 9-12 peices depending on thickness