Ingredients: (Serves 4-6)
1x 395g (14oz) tin sweetened condensed milk
2 tablespoons glucose syrup
125g (4.4oz) unsalted butter
1 cup caster sugar
2 tablespoons rosewater
200g (7.1oz) white chocolate
½ teaspoon salt
2-3 drops red food dye (gel)
Lightly grease and line a slice tin with baking paper.
Add the butter, condensed milk, salt, sugar and glucose syrup to a large saucepan.
Stir over a low heat until the butter melts and the sugar dissolves completely.
Add the rosewater.
Increase the heat to medium high, and bring to the boil.
Set a timer for 6 minutes, then simmer for 6 minutes, stirring continuously,
or until the mixture is thick and golden. (Do not over-boil the mixture.)
Remove from the heat and set aside until the mixture stops bubbling.
Add in the food dye and stir until the colour has mixed through.
Break up the white chocolate and add the pieces to the hot mixture.
Stir through until fully melted.
Pour the mixture into the pre-prepared tin, then smooth out the surface.
Allow to cool to room temperature. (About 3 hours)
Place the tin into the refrigerator for a further 2 hours, or until the fudge has set.
Cut into squares.
Enjoy the fudge yourself or, wrap 6-8 pieces in cellophane, close with a ribbon, and offer to a friend.