Vanilla fudge recipe by Keenan Blake
250g Butter
1 can Condensed milk
175 ml Milk
2 tablespoons Golden syrup
800g white sugar
2 teaspoons vanilla essence
Grease and line with baking paper a tin of approx. 30 x 20cm square, or a square dish that you have. Put all the ingredients, apart from the vanilla essence, into a large, heavy bottomed pan and bring to the boil, stirring constantly. Boil for 15 to 20 mins, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy.When the fudge is at soft-ball stage, remove the pan from the stove and stir in the vanilla essence. Preferably using an electric whisk or by hand beat for 5 mins, until the fudge has a thickened texture and colour turns into a creamy colour or lighter shade. Pour into the prepared tin. Smooth the top as well as you can.Put in the fridge to cool until set, then remove and using a knife, cut into squares.
