Ingredients
3 1/2 cups Chelsea White Sugar
125g butter
3 Tbsp Chelsea Golden Syrup
1/2 cup milk
1/2 tsp salt
200g sweetened condensed milk (half a standard tin)
2 tsp vanilla essence
Method
Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for about 15-20 minutes, until it reaches the soft ball stage (120°C).
Remove from the heat and add the vanilla. Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20 cm cake pan. Score the top and break into pieces when cold.
Special thanks to Jo Seagar for use of the Best Ever recipe.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 614 people added this to their Favourite Recipes.
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