Mrs Frobisher's fudge

WARNING:use a strong based pan as is liable to stick, keep stirring specially near the end. I tried my preserve pan for a couple of years and for some reason it always got stuck. This last year I tried stock pot instead and worked great.

Slowly melt sugar, butter, syrup and fresh milk together

Add the condensed milk and the essence and stir well. keep an eye on it when boiling.

When it reaches 114C in sugar thermometer, NO longer! remove from the heat and beat until cooler and thickened.

Quickly pour into shallow greased tin and cut into squares before is cold.

This year 2019, I had the luxury of making this recipe with my neighbour. And I have a few hints.

1. If it starts sticking to the bottom and caramelizing don't panic, remove from heat for a few moments and give it a good stir. It soon all mixes up and gives a darker colour to the fudge.

2. It may be tricky to get mixture to a boiling roll without sticking but don't despair. If your thermometer is not reaching 114 C or 240 F it may be ready before that. If you are finding it impossible to stop it burning finish a little earlier than reaching temperature and test in glass of cold water. If it forms soft ball is ready

3. Have the sink clear with a wet towel at the bottom to put pan straight there to do the essential beating of the fudge. This is when the mixture starts going thick and forming crystals. Pour before it's too thick.

4. Cut into cubes while still warm.

5. The longer you boil it the more crumbly it is. If you like it very creamy and soft boil it less.