3½ cups Chelsea Dark Cane Sugar
125g butter
3 Tbsp Chelsea Golden Syrup
½ cup milk
½ tsp salt
200g sweetened condensed milk
2 tsp vanilla essence

Place all ingredients except the vanilla into a medium sized 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 heat and add the vanilla essence. Beat (use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20cm square tin and leave to cool. Once cold, remove from tin and cut into small squares.

Tip: Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides. Use the paper to lift the fudge out of the tin once it has set.