Ingredients

• 1 can / tin Condensed milk (396 gms )
• 150 ml Milk (whole fat or reduced fat)
• 450 gms Granulated white sugar
• 110 gms Butter (Unsalted, see recipe notes below )
• 1 tsp Vanillas Essence
• 2-3 pinch Salt

Instructions

• 1 Keep all ingredients ready.
  
• 2 Add all ingredients in a non-stick vessel.Keep vessel on medium flame.
  
• 3 Mix well , allow butter to melt.
  
• 4 Allow to boil while stirring it occasionally. Mixture will start to bubble and froth. Lower the flame.
  
• 5 Keep stirring and cooking. Not thick enough.
  
• 6 After about 20 mins mixture will start reducing and thickening.
  
• 7 After 25 minutes or so mixture will start changing color and will start leaving sides of the vessel. Put off flame. Allow it to cool slightly in vessel itself as it has to thicken upon cooling. While it’s cooling slightly in vessel itself (flame off ) , keep stirring the mixture a little faster till it gets thick. (Remember , the flame is off ) .
  
• 8 Once formed into a thick paste(while warm itself), place mixture on a wax or parchment paper.
  
• 9 Roll it our using another parchment or wax paper on top .
  
• 10 Roll to desired thickness.
  
• 11 Allow to cool slightly (not completely as it will get difficult to cut). Cut into equal sizes using a knife.
  
• 12 Allow to cool completely.
  
• 13 Separate the fudge cubes.
  
• 14 Serve. Enjoy ! Or store in airtight container.
  

Recipe Notes

1. You can add nuts (about 150 gms chopped walnuts or cashewnuts into it). I like to  keep it plain.
2. Store in airtight container for up to 10 days to 2 weeks.
3. This recipe is a buttery milk fudge having 110 grams of butter , please use unsalted butter only here in my recipe as your fudge will taste very salty if you use salted butter. Fudge Recipes that call for  2-4 tbsp etc , for those recipes you can use salted butter.