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Fudge or Scottish Tablet


extra butter for greasing
900g granulated sugar
115g butter
500ml full fat milk
2 tablespoons golden syrup
1 teaspoon vanilla essence


Grease a shallow tray - such as a small baking tray - that is 2.5cm deep. Set aside.

Clip a sugar thermometer on to a heavy-bottomed saucepan and add the sugar, butter, milk and syrup. Place over a moderate heat and stir until the ingredients have dissolved. Bring slowly to the boil and then boil hard until the mixture reaches 116C/240F/soft ball.

Immediately remove from the heat, add the vanilla essence, and beat vigorously with a wooden spoon until the mixture changes its consistency and becomes thick, pale and creamy. This will take a good 5-10 minutes.

Pour into the greased tray and leave to cool. As soon as it begins to set, after about 20 minutes or more, cut the fudge into squares, otherwise it will be impossible to break into pieces later. Eat when hard.

This recipe was kindly provided by Sybil Kapoor
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