Ingredients
- 1 lb granulated sugar
- ¼ pint water
- 3 oz butter
- few drops vanilla essence
- 5 oz can evaporated milk
Method
- Put all ingredients except vanilla essence into a strong pan.
- Heat them gently to dissolve the sugar.
- Bring to the boil and continue to boil, stirring, until 240°F (a drop of the mixture will form a soft ball when dropped into cold water).
- Remove from heat, add the vanilla essence and beat until the fudge 'grains' and becomes fairly thick.
- Pour into a greased 7-inch square tin.
- When almost set, mark into squares. Leave until firm.
Notes
Variations: CHOCOLATE FUDGE - Make as above adding 4 oz. melted chocolate with the essence. Or, the plain vanilla fudge can be made, then each square coated with melted chocolate and left to set. ALMOND AND CHERRY FUDGE - Add 3 oz. of chopped blanched almonds and 3 oz. halved glace cherries before you pour the fudge mixture into tin. When almost set mark into squares. FRUIT FUDGE - Add 3 oz. raisins or sultanas before pouring mixture into tin.