Fudge

• 1 lb granulated sugar (455g)
• 2 oz butter (55g)
• 1/4 pint evaporated milk (150ml)
• 1/4 pint milk (150ml)
• Vanilla Essence / other flavouring

Grease a tin 8” x 6” (20cm x 15cm)

Put the sugar, butter and the milks into a large heavy sauce pan.

Heat gently until the sugar and the butter have melted/dissolved, stirring occasionally.

Bring to the boil (and it will rise in the pan so a deep one is necessary)

Boil steadily stirring occasionally, until when tested with a sugar thermometer the temperature has reached 240 F. This is called – soft ball stage.

If you don’t have a thermometer, drop a little mixture into a saucer of cold water when it should immediately form a soft ball.

Remove the pan off the heat, place on a flat heat resistance surface and quickly stir in the essence. Beat with a wooden spoon until it becomes thick and creamy. Then pour into your prepared tin. Leave in a safe place until nearly cold then mark into squares with a sharp knife. A sawing motion is better as the knife can drag the surface of the fudge and it looks messy.

NOTE: Be Careful! The fudge mixture can give very nasty burns. Ask an adult to help you.

During the boiling stage the mixture will change its look and sound different, but this will come with experience. If it’s cooked too long it becomes hard, almost toffee like. Still good to eat but not the right texture. Return to the pan with some extra milk and dissolve and go through the whole process again.

If you don’t cook it long enough, it will not set and it has to be returned to the pan for longer.

Finally if you stir/beat too much it becomes crystallised, again it still tastes good.

VARIATIONS: You can vary the flavour by adding 4 oz plain chocolate (100gms) and cut back on the milk.

Coffee walnut - add 1 1/2 table spoons of Coffee granules and 2 oz (50gms) of chopped walnuts.

Rum and raisin - Rum flavouring instead of Vanilla and then add the raisins.

And any other flavour that you like to try.