ANN'S SISTER-IN-LAW'S SPECIAL FUDGE!
(Makes 3.5 lbs)
4 level tablespoons Golden Syrup
Grease shallow 13
x 9 tin. Measure syrup carefully, level off with knife, clean off
under spoon with knife. Put in large pan. Add everything else. Stir
over moderate heat until sugar dissolves (very important there should
be no gritty bits in the bottom of the pan).
If you've not made fudge before, be warned the beating with the wooden spoon can take quite a time. Don't let it get too thick or it will set as you pour it out, it needs to be thickening but still runny. Use a fairly heavy pan - I use my pressure cooker base. If you don't have a jam thermometer you can test soft ball stage by putting a drop of the fudge into a bowl of cold water. When it forms into a ball, it's ready, though I've never done it without a thermometer. They're expensive but if you're going to do it every year, it will be worth it.
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