Fudge
Tip - If you haven’t got a thermometer – rapidly boil in a very big pot, till melted, then for a further 10-15 minutes, stirring occasionally till the mix has reached a dark beige colour (the shade of an old wooden spoon) and thickened to the consistency of medium thick custard.
Preparation time: 5 - 10 minutes Quantity: Makes 40 squares Cooking time: 15 minutes
Ingredients
450g/ 1 lb. caster sugar
110g/ 4 oz butter
1/2 large tin / 200g evaporated milk
1/8 tin (above) / 50g water
Few drops vanilla essence
Method
- In a thick-bottomed pan add the ingredients
- Boil till all the ingredients are dissolved
- Boil to a temperature of soft ball = 115*c /240*f –roughly 10 minutes
- Cool for 3-4 minutes
- Beat with a wooden spoon, till thickened and rough in texture
- Pour in to a lightly greased tin approx. - 15 cm / 6 inch lined with greaseproof paper
- Leave aside to cool
- Cut in to squares and store in an air tight container –somewhere cool, but not refrigerated