For years, I had absolutely no success with fudge or jam or any of those things that involve boiling sugar mixtures for ages on end. Then I bought myself a sugar thermometer and everything changed. I highly recommend them!
25ml golden syrup (Americans can try golden syrup or corn syrup)
397g tin condensed milk
10ml vanilla extract
- It's best to use a heavy-bottomed saucepan for this recipe. Melt the butter, then add the milk, syrup and sugar.
- Bring to the boil over a medium heat, stirring frequently.
- Boil for 15 minutes, still stirring frequently.
- Add the condensed milk and bring back to the boil, stirring continuously.
- Boil until soft ball stage is reached - roughly 115C. Ann reckons this takes 12 minutes. I find it takes much longer than that. Perhaps she uses a higher heat than I do.
- Remove from the heat and add the vanilla. Beat well with an electric beater.
- Pour out into a shallow dish or baking tray.
- Leave to stand until cool. When the fudge has begun to set, but is still warm, score it deeply so that you can cut it into squares later without it breaking (if that matters).