3 hours (Leaving To Set)
- Butter (for greasing)
- Shaken Udder Vanillaicious Milkshake (300ml)
- Caster Sugar (350g)
- Unsalted Butter (100g)
Grease an 18cm square cake tin with butter.
Put the Shaken Udder Vanillaicious milkshake, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
Bring to the boil, then boil for 15-20 minutes, stirring all the time.
When mixture reaches ‘soft-ball’ stage (115 degrees Celsius on a sugar thermometer), remove from the heat and leave to cool for 5 minutes.
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
Pour the fudge mixture into the prepared tin and leave it to set at room temperature.