Creamy Vanilla Fudge

Makes:  20cm x 20cm x 1.3cm

Ingredients:

• 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

Method:

1. Heat the sugar, evaporated milk and butter together in a saucepan.
2. Stir over a low heat until the sugar has dissolved.
3. Add syrup and condensed milk.
4. 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.
5. Remove from the heat and leave to cool slightly (1-2 minutes).
6. 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)
7. Pour into a greased square tin (20cm by 20cm or 7.8 inches by 7.8 inches) and leave to set.
8. 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.