Monday, 31 May 2010

Vanilla Fudge

I learned the hard way that fudge, unlike most confectionery, has to be stirred while boiling!


4 level tablespoons golden syrup

½ pint milk

1 large can (about ½ pint) skimmed, sweetened condensed milk

½ lb margarine

2 lb granulated sugar

¼ level teaspoon cream of tartar

½ teaspoon vanilla essence


  1. Grease a shallow 13 in by 9 in tin. Measure the golden syrup carefully, levelling off the spoon with a knife, and making sure there is none on the underside of the spoon. Place in a large, heavy-quality saucepan; add remaining ingredients.
  2. Stir over a moderate heat until sugar is dissolved. Bring to boil and boil quickly until soft-ball stage is reached, stirring continuously. Remove the saucepan from heat.
  3. Beat fudge with a wooden spoon until it is thick and grained. Pour quickly into the tin. Mark into squares, leave until almost cold. Cut into squares. When completely cold, turn out, separate into squares and leave to harden.

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