• 40servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, B3, B6, B9, H, D
MineralsFluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 can (200g) corn kernels, drained and rinsed

  2. 1 can (395g) sweetened condensed milk

  3. 1/2 tablespoons milk - I used low fat

  4. 2 tablespoons unsalted butter

  5. 1/2 teaspoon ground cinnamon

  6. butter , for greasing

  7. granulated sugar , to coat the fudge balls

Instructions Jump to Ingredients ↑

  1. Place the corn kernels and the milk in a blender or food processor and purée them. Push the purée through a sieve and place it in a medium saucepan. Add the condensed milk, cinnamon and butter and mix well.

  2. Cook over low heat, stirring constantly until the bottom of the pan starts to show – it will be thicker and bubbly (20 minutes). Remove from heat, pour in a greased plate and set aside to cool completely.

  3. Grease your hands with a bit of butter and roll portions of fudge into balls – this will be easier if you refrigerate the fudge.

  4. Roll them in the granulated sugar and place in small fluted paper cups.

  5. Decorate them as you wish – I had some extra kernels so I used them (an idea I saw at the website, too) and I also used cloves.


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