Caramel Fudge

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Confectionery Recipe = Caramel Fudge

750 ml sugar
25 ml golden syrup
1 x 397 g can condensed milk
125 ml each milk and water
50 ml butter
5 ml vanilla

Put all ingredients, except vanilla, into a saucepan with a thick, heavy base. Stir slowly over low heat so that sugar melts before mixture comes to a boil, then allow to boil gently over low heat for about 15— 20 minutes. There is no need to stir all the time, but care must be taken that the mixture does not catch on the bottom. When reads’, a drop should form a firm ball in cold water. Remove from stove and add vanilla. Beat with a wooden spoon until very thick and creamy, then pour into a buttered, 2o x 16cm pan, and cut into small squares as it cools.