A delicious fudge with a smooth, crystal-free texture.
It is relatively easy to make and won't flop, providing you're careful and take your time.
- 1 tin (397 gram) condensed milk
- 1 tin of water (use the empty condensed milk tin as a measure)
- 6 cups (1 500 ml) sugar
- 3 tablespoons (45 ml) flour
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) cream of tartar
- 125 gram butter
- 3 tablespoons (45 ml) golden syrup (Lyle's if you can get it)
- 1 teaspoon (5 ml) vanilla
- Dissolve syrup, condensed milk, water and butter in a saucepan over medium heat while stirring gently.
- Do not allow the mixture to boil. Stir regularly until the sugar dissolves completely.
- Mix flour, salt and cream of tartar in the empty condensed milk container and add a little bit of water to make a paste. Add to syrup mixture and stir in.
- Bring to the boil and boil gently for 20 to 30 minutes, stirring continuously.
The syrup must reach the "softball stage" between 112°C and 116°C (235°F to 240°). When it's ready, the syrup will form a soft, flexible ball when dropped into cold water and will flatten like a pancake when you take it out of the water.
- Remove from heat and stir vanilla into the mixture.
- Beat until it's creamy and it lost its gloss appearance.
- Pour out in greased tin. An oven pan lined with aluminium foil works well.
- Cut when it starts to set.