09 November 2010

Recipe: Creamy Fudge

Makes 54 squares

900 g (4 ½ cups) Huletts SunSweet Brown Sugar
300 ml (1 ¼ cups) Milk
30 ml (2 tbsp) Huletts Golden Syrup
100 g Margarine
397 g can Full Cream Sweetened Condensed Milk
5 ml (1 tsp) Vanilla Essence

In a heavy-based saucepan, dissolve the sugar in the milk over a low heat.
Add the syrup and the margarine. Bring to the boil and boil for 2–3 minutes.
Remove from the heat and stir in the condensed milk. 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).
Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27 cm x 17 cm pan. Cut into squares when almost hard.



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