Crumbly gluten free fudge
- 450 g caster sugar
- 50 g dark brown sugar
- 2 tbsp golden syrup
- 120 ml sweetened condensed milk
- 30 g unsalted butter
- 90 ml water
- 1½ tsp vanilla extract
In a large saucepan place all the ingredients and bring to boil over a medium heat. Stir constantly, making sure mixture doesn’t stick to pan.
Keep stirring for 20 minutes and the mixture will turn a dark caramel colour and double its original thickness. Remove from the heat and mix the fudge with an electric hand whisk for 7-8 minutes or until it has thickened even more and is begging to set along the sides of the pan. Don’t over beat, as you don’t want it too thick. Can add any other ingredients or flavouring you are using.
Pour the fudge into a square or circular cake tin or small baking tray. Smooth out with a knife and then after 10 mins, score into square/pieces with a knife so it is easy to break when it has set fully.
It should take around 1-2 hours to set, or less depending on the room temperature. Then when ready, separate and eat!