St Helena Fudge
- Large pot (Ingredients will tripe in size whilst cooking)
- Wooden Spoon
- Baking tray
- Pallet Knife
- 410 g Evaporated milk (1 Large Tin)
- 680 g Granulated sugar
- 60 g Margarine
- 7 tsp Vanilla essence
- Grease a baking tray well. Set it aside for quick and easy access later.
- Add all ingredients to a large pot.
- Using a low heat bring the mixture to the boil. Do ont leave the pot unattended as it might boil over if not in a large enough pot. Can gently stir the mixture to prevent boiling over.
- After roughly 10-15 mins the mixture with start to thicken. Stir the mixture. Start stirring when the mixture begins to reduce in volume and starts to catch on its edges.
- Continually stir the mixture until it thickens. A good consistency for the mixture is when after running the spoon through it, it takes about a second to combine back together.
- After the desired consistency is reached, remove from the heat.
- Beat the mixture continuously until it loses its glossy shine. Approximately 5 mins or as the mixture starts to come away from the sides of the pot and sticks well to the spoon. Be careful as the longer you beat the mixture, one it starts to thicken it will become more crumbly and less creamly. You should still be able to pour the mixture.
- Pour into the greased baking tray and smooth out with a pallet knife. Work fast as the fudge will start to set almost immediately.
- Cut into squares whilst fudge is still warm to reduce it crumbling and cracking. Remove from the baking tray as you cut, and allow to cool on a rack.