Makes: 20cm x 20cm x 1.3cm
- 470ml (1.9 cups) sugar
- 150ml (0.6 cups) evaporated milk
- 65ml (3 tablespoons) butter or margarine
- 25ml (1.5 tablespoons) golden syrup
- 1 can condensed milk
- 5ml (1 teaspoon) vanilla essence
- Heat the sugar, evaporated milk and butter together in a saucepan.
- Stir over a low heat until the sugar has dissolved.
- Add syrup and condensed milk.
- Bring to the boil, then reduce the heat and simmer until the mixture reaches the soft-ball stage. (Drop a small ball of the mixture into a bowl of cold water. The mixture should form a soft ball when you roll it between your fingers.) Stir continuously.
- Remove from the heat and leave to cool slightly (1-2 minutes).
- Stir in the vanilla essence and then beat with a wooden spoon until the fudge begins to form crystals and to thicken (basically – stir until you get to the point that you wouldn’t be able to pour it out the pot if you stir anymore)
- Pour into a greased square tin (20cm by 20cm or 7.8 inches by 7.8 inches) and leave to set.
- Once almost set, turn out onto a work surface and cut into squares with a sharp knife.
Note from the cook:
Mine turned out tasting like a mixture of toffee and fudge. I believe that is how it is supposed to taste because everybody who sampled it says it was the best fudge they have ever tasted.