My gran studied home economics and is always baking, cooking, sewing or canning something. She's the family queen of jams, preserves and sweets. I tried out her recipe and improvised by adding in some nutty chocolate once the fudge was poured into the pans and left to set.
Ingredients:
6c sugar
3 tbsp syrup
1 1/2 c warm milk
100g butter
1 can condensed milk
Method:
Add the sugar, syrup and milk into a very large saucepan (to prevent the hot sugar boiling over later). On a medium heat, dissolve the sugar for about an hour without letting the mixture boil at all.
Then pour in the condensed milk and stir it in. Leave this on a medium boil for about 20minutes at which point it should make a klink sound when a drop of the mixture is dropped onto a glass saucer with cold water in it. This is a quick set test.
The next step is to add the butter and continue boiling for 5 minutes. Remove the pot from the heat and let it cool for 10 minutes before beating it madly until the mixture thickens slightly and remains smooth and glossy.
It can now to added into pans, like a Swiss Roll pan and allowed to set for a couple or hours.
Don't forget to cut the fudge into blocks with a hot knife (clean regularly to make neat incisions) when it's half set so that once it is fully set, the blocks will be easy to remove having already been fashioned into bite-seize pieces.
Yum.
