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May - Vanilla Fudge


  • 1x20cm squarecake tin, greased and lined with parchment paper
  • 375g condensed milk
  • 1 teaspoon strong vanilla essence
  • 250g caster sugar
  • 50g butter

In a saucepan, mix togethe the condensed milk, vanilla essence, sugar and butter. Heat gently, stirring occasionally, until the sugar has dissolved and the mixture is smooth.

Bring to the boil, and boil until the mixture has turned the classic vanilla golden fudge colour. If using a sugar thermometer this will be at 116 degrees C.

Remove from the heat, beat until smooth and pour the fudge into the lined tin. Allow it to cool completely and set before cutting it into squares.

Makes up to 40 pieces

Note: Chopped nuts, raisins or currants can be added to this recipe just before you pour it into the tin.


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