Recipes

Special Occasions

Creamy Fudge

Makes 54 squares

Ingredients

900 g (4 ½ cups) Huletts SunSweet Brown Sugar
300 ml (1 ¼ cups) Milk
30 ml (2 tbsp) Huletts Golden Syrup
100 g Margarine
397 g can Full Cream Sweetened Condensed Milk
5 ml (1 tsp) Vanilla Essence

Method

  1. In a heavy-based saucepan, dissolve the sugar in the milk over a low heat.
  2. Add the syrup and the margarine. Bring to the boil and boil for 2–3 minutes.
  3. Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily for about 25–30 minutes or until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers).
  4. Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27 cm x 17 cm pan. Cut into squares when almost hard.

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Tips for Fudge Making

If the fudge is not setting:

The mixture did not boil long enough. Return Fudge to saucepan and melt on "low" setting and boil on medium until "soft ball stage".

Fudge Hard:

Boiled too long. The soft ball stage holds together and is pliable. Unfortunately you cannot correct this fudge - better luck next time!.

Fudge is "Toffee" looking:

Return to saucepan and repeat cooking process. Test for pliable "soft ball stage".