Pour the mixture into the prepared tin and leave it to set for a few hours. Add the chocolate chips and condensed milk to a medium saucepan. This final stirring is about breaking up clumps of sugar so the crystals aren't big - if they are big, the fudge will feel grainy. Rub the butter all over the foil or parchment to help it peel off later. Stir the mixture vigorously for a few minutes - it should feel a bit thicker and lose some of its shine. The amount of salt to add is entirely a matter of taste, anything between half a teaspoon and 2 teaspoons will do the job. Line a small square roasting tin (mine is 19cm (7.5 inches) square) with greasproof paper - a few dabs of butter on the bottom of the tin will help stop the paper from moving about. When you've reached soft ball stage, leave the fudge to cool down to less than 110☌ (230☏). Otherwise put the pan back on the heat and cook it a little more then test it again. If it forms a ball that you can squeeze, the mixture is at the 'soft ball' stage and is ready. After a few seconds, scrape the mixture out of the glass with your fingers and roll it between your finger and thumb. Then, lower the heat to medium-low and continuously stir the mixture for about 5 minutes over medium-low heat. Bring the mixture to a full boil, where it looks like it will bubble up and out the pot. Take a spoonful of the mixture and drop it into the glass of cold water. COOK: Melt the sugar, salt, and evaporated milk in a saucepan over medium heat. Keep cooking until the thermometer reads 116☌ (241☏). Stir the mixture constantly until you can feel the sugar has all melted. Smooth the top and sprinkle salt all over the top. Make it for yourself and watch it disappear, or give it as a gift and make someone very happy. Remove the caramel mixture from the heat and stir in all the white chocolate. Perfect texture, so creamy, just the right amount of crunch from the nuts. This may take a while, 5-6 minutes or so. This recipe uses white chocolate bars or white chocolate chips melted with vanilla extract, butter, and sweetened condensed milk. Stir the whole time, 5 minutes, or until a thermometer reaches 234-236 degrees F. Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. Add the sugar, cream and syrup and turn up the heat to medium. Don’t get any sugar crystals on the side of the pan or on the spoon. 1 cup (250 ml) of half-and-half (10 cream) can be used in place of the milk and heavy cream in the recipe. Melt the butter in a large pan on low heat. 2 squares unsweetened chocolate, 2 cups sugar, 2/3 cup of milk, 1/4 teaspoon salt, 2 tablespoons butter, 1 teaspoon vanilla. A digital or traditional jam (candy) thermometer is also useful. There's nothing to prepare really, but make sure you have a glass of cold water handy for testing whether the fudge mixture is cooked enough. Many recipes use condensed or evaporated milk, but this one doesn't - nor does it add chocolate, nuts, berries or kale, it's just basic and delicious fudge. Fudge - sweet, buttery and creamy - this basic fudge recipe is luxurious, not too sweet (is there such a thing?) and completely addictive.
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