Milk Fudge
Makes 50 pieces
From the kitchen of Reisha Collins
300ml 1/2pint fresh milk
450g (1lb) granulated sugar
100g (4oz) butter
2.5ml (1/2tsp) vanilla essence
Pour the milk into a saucepan and bring slowly to boil. Add suger and
butter. Heat slowly, stirring constantly until sugar dissolves and
butter melts. Bring to boil and cover pan with lid. Boil for 2 minutes.
Uncover and continue to boil steadily,stirring occasionally,for an
additional 10-15 minutes or until a little of the mixture (when dropped
into a cup of cold water) forms a soft ball when rolled gently between
finger and thumb. Temperature on suger thermometer, if used, should be
116.c(240.f) Remove from heat and stir in vanilla. Leave mixture to cool
for 5 minutes. Beat fudge until it just begins to lose its gloss and is
thick and creamy. Transfer to a greased 8cm / 7inch square tin. Make
into squares when cool. Store in an airtight container.
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