3 1/2 cups Chelsea White Sugar
3 tablespoons Chelsea Golden Syrup
1/2 cup milk
1/2 teaspoon salt
200g sweetened condensed milk (half a standard tin)
2 teaspoons vanilla essence
Place all the ingredients except the vanilla, into a medium-heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for about 15-20 minutes, until it reaches the soft ball stage (120Â°C).
Remove from the heat and add the vanilla. Beat with an electric mixer until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20 cm cake pan. Score the top and break into pieces when cold.
Makes: 36 pieces