Ingredients

• 1350g white sugar
• 1 cup milk
• 1 tin sweetened condensed milk
• 250g butter
• 2 tbsp golden syrup

Instructions

1. Mix sugar and milk in a large enamel pot over medium-high heat until it comes to a boil, stirring constantly.

2. Reduce to medium heat and add all other ingredients.

3. Boil until it reaches the soft ball stage, stirring occasionally.

4. Remove from the heat and beat with a wooden spoon until thick.

5. Pour into an 8x12” tray oiled well with butter.

6. Cool for 5 min, then cut into 1x1” squares. Recut every 5-10 minutes until completely cool.

Notes

• Boiling should be on low-medium heat (level 4 on an electric stove)

• It must be cut every 5-10 minutes while it cools otherwise it will crumble

• The easiest way to check for the soft ball stage is to use a sugar thermometer. Alternatively, after 30 minutes, check by putting a teaspoon of fudge into the fridge until cooled. Then check if it is sticky (not ready) or crunchy (ready). Repeat the test every 5 minutes.