Ingredients for Ballymaloe Fudge
- 1/2 cup butter
- 1 1/2 cups light brown sugar
- 1 (12 ounce) can evaporated milk
- cups water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped nuts (optional)
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How to Make Ballymaloe Fudge
- Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium heat, combine the butter, sugar, and evaporated milk.
- Stir constantly until the sugar is completely dissolved and the mixture comes to a gentle boil.
- Continue to boil, without stirring, for exactly 5 minutes, using a candy thermometer to ensure it reaches 235°F (113°C) – the soft-ball stage.
- Remove from heat and immediately stir in the vanilla extract and salt.
- Beat the mixture vigorously with a wooden spoon or electric mixer for about 10-15 minutes, or until it begins to thicken and lose its shine. The fudge will be lighter in color at this stage.
- Stir in the chopped nuts (if using).
- Pour the fudge into the prepared baking dish and spread evenly.
- Allow the fudge to cool completely at room temperature for at least 2-3 hours, or until firm.
- Once firm, lift the fudge out of the dish using the parchment paper overhang and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
44g
Fat
7g
Carbs
3g
