Fabulous Fudge

Ingredients

• 2 (400 g) cans condensed milk
• 2 cups packed brown sugar
• 250 g butter
• 100 ml liquid glucose
• 3 tablespoons golden syrup
• 400 g chopped white chocolate (you can use mlk or dark)
• 1 teaspoon vanilla

Directions

1. 1

   Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.

2. 2

   Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.

3. 3

   Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer.

4. 4

   Stir often to prevent it catching on the bottom – I find a silicon spatula the best gadget to stir with.

5. 5

   Remove from heat and stand until the bubbles subside.

6. 6

   Stir in the chocolate and vanilla until melted and smooth.

7. 7

   Pour into the prepared tin and smooth the surface.

8. 8

   Cool to room temperature (about 3 hours) then refrigerate until firm.

9. 9

   Cut into squares.

10. 10

    Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky.