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1
Melt the Milks, Sugar & Butter
5 Mins
Low heat, about 90°C (195°F)
Put the condensed milk, evaporated milk, sugar and butter in a heavy saucepan over low heat. Stir gently until the sugar has dissolved and the butter has melted into a smooth, pale-gold liquid. Do not let it boil yet — undissolved sugar grains make a gritty fudge.
Run a spoon along the bottom: when you can no longer feel sugar grains, it is ready for the next step.
Done when: A smooth liquid with no sugar grit and no butter floating on top.
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2
Cook & Stir Until Thick
20 Mins
Medium-low heat, about 105°C (220°F)
Raise the heat to medium-low and cook, stirring constantly with a wooden spoon, for about 20 minutes. The mixture will bubble all over, darken to a light caramel colour and thicken until the spoon leaves a trail that holds for a second on the bottom of the pan. Whisk the cornstarch into the water, pour the slurry in, and cook 2 minutes more until glossy and thick.
Do not walk away: milk fudge scorches in seconds once it thickens, and a burnt batch cannot be saved. Keep the spoon moving across the whole bottom.
Done when: Thick enough that a spoon dragged across the pan leaves a clear trail; the mixture pulls away from the sides in a soft mass.
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3
Beat in Vanilla & Spices
10 Mins
Off the heat, about 80°C (175°F) falling
Take the pan off the heat and stir in the vanilla, cinnamon, nutmeg and salt. Keep stirring vigorously for about 10 minutes as it cools: the fudge turns from glossy to matte and from pourable to a soft, spreadable paste. This beating is what gives dous makos its firm, sliceable set instead of a sticky caramel.
If your arm tires, rest the pan on a damp cloth so it does not slide, and switch hands — the beating matters more than speed.
Done when: Matte, thick and spreadable; a spoonful dropped back into the pan holds its shape instead of melting flat.
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4
Layer Cream, Pink & Cocoa
10 Mins
Room temperature, about 20°C (68°F)
Working quickly, spread one third of the fudge into the lined tin and smooth it flat — this is the cream layer. Mix 2 drops of pink colouring into the second third and spread it evenly over the first layer. Stir the cocoa into the last third and spread it on top. Let each layer firm for 3 to 5 minutes before adding the next, or the colours will bleed together.
Wet the back of a spoon lightly before smoothing each layer — it stops the fudge dragging and keeps the stripes clean.
Done when: Three even layers with clean edges; the top is smooth and the pink stripe is clearly visible at the sides.
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5
Set, Then Cut into Squares
5 Mins + 2 Hours Setting
Room temperature, about 20°C (68°F), then fridge at 4°C (39°F)
Leave the tin at room temperature for 4 to 5 hours, or 2 hours in the fridge, until the fudge is hard but still slightly yielding when pressed. Lift it out by the parchment, peel the paper away, and cut into 12 squares with a clean, sharp knife, wiping the blade between cuts.
Cut while the fudge is cool but not ice-cold: straight from the fridge it can crack, and warm fudge smears the layers.
Done when: Squares hold their shape with three clean stripes visible on every cut face.
auto_awesome Finishing Touches & Plating
Dust the cut squares very lightly with nothing at all — the stripes are the decoration. Arrange them in a single layer so the pink and cocoa bands show.
Haiti
2h 10m
