Recipe: Creamy Fudge

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
  1. In a heavy-based saucepan, dissolve the sugar in the milk over a low heat

  2. Add the syrup and the margarine

  3. Bring to the boil and boil for 2–3 minutes

  4. Remove from the heat and stir in the condensed milk

  5. 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)

  6. Remove from the stove and add the vanilla extract

  7. Beat continuously until the fudge begins to thicken and is almost at setting point

  8. Pour into a greased 27 cm x 17 cm pan

  9. Cut into squares when almost hard

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