Creamy Fudge 900 g Brown Sugar 300 ml Milk 30 ml Golden Syrup 100 g Margarine 397 g can Full Cream Sweetened Condensed Milk 5 ml Vanilla Extract In a heavy-based saucepan, dissolve the sugar
Creamy Fudge
- 900 g Brown Sugar
- 300 ml Milk
- 30 ml Golden Syrup
- 100 g Margarine
- 397 g can Full Cream Sweetened Condensed Milk
- 5 ml Vanilla Extract
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In a heavy-based saucepan, dissolve the sugar in the milk over a low heat
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Add the syrup and the margarine
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Bring to the boil and boil for 2–3 minutes
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Remove from the heat and stir in the condensed milk
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Bring to the boil again and boil steadily for about 25–30 minutes or until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers)
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Remove from the stove and add the vanilla extract
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Beat continuously until the fudge begins to thicken and is almost at setting point
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Pour into a greased 27 cm x 17 cm pan
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Cut into squares when almost hard