"Anyone who works in my kitchen at Flour and Stone will tell you that my track record with fudge is disastrous," says Nadine Ingram. "I have tried over and over again to make it the same as they do at the fudge shop in my husband's home town of York, with varying levels of failure. I was determined not to be beaten and refuse to make fudge using condensed milk, since there is always that niggling feeling that I'm cheating. After reading up a little about the science of fudge-making I'm thrilled to be able to share this recipe and the secrets I learnt on my arduous journey. A heatproof spatula is the best thing to use for fudge. I know it may seem more comfortable using a wooden spoon, but they have little impurities inside the wood and you may risk this crystallising your fudge. I found a lot of recipes say not to stir the sugar at all because it will crystallise but this only happens if you stir it after it has started to boil." Start this recipe a day ahead to set the fudge.
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