Making the last few treats for the holiday celebration.
Makes about 60.
- 397 g (1 can) sweetened condensed milk
- 150 ml milk
- 115 g (1 stick) butter (I used salted butter)
- 450 g sugar
- 4-5 teaspoons fine liquorice powder
- 1-2 teaspoons raw liquorice powder
Line a square baking pan with parchment paper.
In a large saucepan on a medium heat, heat the condensed milk, milk, butter and sugar, stirring regularly, until the sugar has melted. Let the fudge simmer until it reaches 240℉ (115℃) or until soft ball stage. You have to stir constantly, otherwise the fudge will burn and you end up with bitter fudge.
Transfer the fudge to the stand mixer bowl, add the liquorice powder, and beat for about 10 minutes, until it loses the glossy caramel sheen and you have a thick but soft fudge.
Scoop the fudge into the prepared baking pan and press it into the corners and even out the top. Let the fudge cool completely. Cut it into squares.
The fudge will keep in a sealed container at room temperature for several weeks. I have never tested this, because the fudge always seems to disappear in the first few days, in my house.