Toffee vodka fudge recipe

Line a 23x23cm baking dish or tin with greaseproof paper.

Add the butter (125 g), milk (100 ml), sugar (450 g), condensed milk (1 tin) and toffee vodka (75 ml) to a saucepan over low heat. Continuously stir with a spatula or wooden spoon until the butter has melted and the sugar has dissolved.

Increase the heat to medium-high and bring the fudge mixture to a rolling boil for 10-15 minutes, stirring continuously with a spatula to catch any of the edges. If you have a thermometer, the fudge will be ready to remove from the heat when it reaches 116°C. If you don’t, you can test the fudge by dropping a little bit of fudge into a glass of ice-cold water. If the fudge forms a pliable ball that can be squished between your fingers, it’s ready to come off the heat. If it’s stringy, it needs a bit longer.

Leave the fudge mix to cool slightly for 10 minutes and then beat the mixture until it’s thickened and the shine has gone. Pour into the prepared baking dish and sprinkle with a pinch of sea salt flakes (to taste). Pop into the fridge for 5-6 hours.

Once set, turn the fudge out onto a chopping board and cut into 36 pieces using a sharp knife. The fudge can be stored in an air-tight container in the fridge for up to 1 month, or in a cool place for 1-2 weeks.