100 g butter
1 cup Chelsea White Sugar
1 can (400 g) sweetened condensed milk
4 tablespoons Chelsea Golden Syrup
2 teaspoons vanilla essence

Spray a 20 cm square cake tin with non stick baking spray.
You will need to use a large microwave proof measuring jug or pyrex bowl – make sure it can be used at high temperatures (an ordinary plastic bowl will melt when you make fudge).
Place all ingredients except the vanilla in the bowl and microwave on high power for 1 minute. Stir and cook a further 2 minutes then stir again. Repeat this for a total of 10 minutes. (If you have a sugar thermometer it should read 120°C). To test without a thermometer, fill a glass with cold water, drop a little of the mixture into the water. The mixture is ready when the drips form a soft little ball in the cold water (soft ball stage). You may need to cook another 2 – 4 minutes to achieve this stage.

Remove carefully and place the bowl on a wooden board to protect the bench. Add the vanilla – be careful as it can splatter and create steam. Beat the fudge for 4 minutes with a wooden spoon or you can use a handheld mixer. The mixture loses its shine and starts to become very thick and set.

Quickly pour into the prepared tin, when cool, mark into squares, then allow to set and cool completely in the tin.

Variations:
• For a nutty version, add ½ cup mixed nuts just before you pour into the tin
• Raisin Fudge, add ½ cup raisins just before you pour into the tin
• Chocolate, add 3 tablespoons cocoa to the sugar mixture before cooking
• Coconut, add 3 tablespoons coconut with the vanilla
• Strawberry, add 2 teaspoons strawberry essence instead of the vanilla