(Makes 3.5 lbs)

4 level tablespoons Golden Syrup
1 large can Nestles milk
1/2 pint milk
1/2 lb. margarine or butter
2 lbs. granulated sugar
1/4 level teaspoon Cream of Tartar
1/2 teaspoon vanilla essence

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).
Bring to boil and boil quickly stirring frequently for 10-15 minutes until soft ball stage - 240 degrees. Remove from heat, beat with wooden spoon until thick, pour quickly into tin. Leave until almost cold. Cut into squares. Leave until cold. EAT!

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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