In comedy, timing is everything. You can say exactly the same when you work with sugar, making various candy and fudge. My timing has always been way off with fudge and I become the laughing stock of my family. Just the idea that I have to melt sugar and do something with it makes my hands sweat and my heart palpitate. I was forced to manage the palpitations because a recipe book for my kids won’t be complete without a fudge recipe. At the age of 44 I manage to successfully make fudge for the first time!
|1 can||Condensed Milk|
|1 can||Water (use condensed milk can)|
|45 ml (3 tbsp)||Golden Syrup|
|45 ml (3 tbsp)||Flour|
|1.25ml (¼ teasp)||Salt|
|1.25ml (¼ teasp)||Cream of Tartare|
|5 ml (1 teasp)||Vanilla|
- Combine condensed milk, water, margarine and golden syrup in a medium, heavy-duty saucepan. Bring to boil over medium heat.
- Add sugar, flour, salt and cream of tartare.
- Cook to soft ball stage or 118@c on candy thermometer, stir occasionally.
- Remove from heat and let it cool a little while. Add the vanilla and beat until thick. Pour into buttered pan.