Fudge

Fudge always seemed like such a daunting thing to make because of the sizzilingly hot temperature and strain inducing amount of stirring required to make it, but actually it is really simple! I used to make it to take into school (shout out to the girls at Bedford High School) and it always went down a treat. This batch was made for my little brother to take into school but the recipe makes quite a lot of fudge so there is always a bit left over to much with coffee after dinner. Make sure you use a large pan and an even larger spoon and you will avoid burning yourself! ooo and don't try and taste it too early because you will burn your mouth/fingers no matter how tasty it looks!

Ingredients:

• 4 tablespoons of Water
• 4 oz (115g) Butter
• 1 1/4 lb (550g) Caster Sugar
• 2 tablespoons of Golden Syrup
• 6 fl oz (175 ml) Sweetened Condensed Milk
• 1/2 tsp Vanilla Essence

How to Make:

1.  Butter an 18cm square tin.
2. In a BIG saucepan add the water, butter, caster sugar and golden syrup and stir until the butter has melted.

3. Add the condensed milk and bring to the boil.
4. Boil, stirring continuously until the mixture reaches 118 degrees C or 240 degrees Fahrenheit.

5. Take pan off the hear and stir in vanilla extract.

6. Beat the mixture with a wooden spoon until a heavy trail is formed by the mixture when dropped from the spoon.
7. Pour into the prepared tin.
8. When the mixture is almost cool mark the fudge into squares with a sharp knife. Cut when completely cold.

(The recipe is from The Cook's Scrapbook.)