Mary Rose's Delicious Fudge
A family recipe from Mary Rose · A family recipe from Andrée
(For Jack from André 7-1-97)
- 1 tin sweetened condensed milk
- 8 Tbsp warm water
- 140 g butter
- 550 g sugar
- 3 Dsp golden syrup (not too generous)
- pinch salt
- vanilla
- 30 g cocoa
Pour the condensed milk into a large saucepan. Wash out the can with the water, and add to the pot. Put everything else in the saucepan, except vanilla.
Heat very gently; do not let it boil until all the sugar has dissolved so there is no grit. (This is the most important thing about this recipe).
Raise the heat and bring the fudge to the boil. Stir constantly. It will get darker and thicker.
Test and remove from the heat at 'soft ball' stage (220°C). Cool slightly in a sink of cold water, add vanilla and beat 'til stiff. (This would break an eggbeater, so use a wooden spoon and your arm)
Pour quickly into a greased tin.
Cut, or at least mark cuts just after the fudge sets, when it is still warm. Cutting cold fudge is liable to make many crumbs, and few pieces.
Eat when no one is looking, or package as a gift.