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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...
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Cook Time 2 hours
Course Dessert
Cuisine Caribbean, Guyanese
Servings 12 peices

Equipment

  • medium heavy bottom wide deep pot
  • wooden spoon
  • small offset spatula
  • parchment paper
  • rectangle or square 8x8 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 8x8 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