CREAMY FUDGE

Ingredients

900g (4½ cups) Huletts SunSweet Brown Sugar
300ml (1¼ cups) milk
30ml (2 Tablespoons) Huletts Golden Syrup
100g brick margarine
397g can full cream sweetened condensed milk
5ml (1 teaspoon) vanilla essence

Method

1. In a heavy based saucepan dissolve the sugar in the milk over a low heat.
2. Add the syrup and the margarine. Bring to the boil and boil for 2 - 3 minutes.
3. Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
4. Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard.

Makes 54 squares.

(resep uit Huletts resepte boekie)