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South African Recipes

Fudge

1 kg white sugar
250 g butter
410 g can evaporated milk
100 ml cold water
1 ml vanilla essence

Rinse a 4 litre saucepan with cold water. Place all the ingredients in the saucepan and heat over low heat till all the sugar has dissolved completely, stirring occasionally and brushing down the sides of the pan when necessary. When sugar is dissolved, bring the mixture to the boil and boil rapidly until it reaches the soft ball stage (forms a soft ball when a little of it is dropped in cold water and flattens when taken out). Remove from the stove and cool for 3 minutes then beat rapidly with a wooden spoon until it thickens and feels rough. Line a 20 cm pan with with waxed paper. Pour in the fudge and when it starts to set, mark into squares with a knife. Cool completely, cut into squares and store in an airtight container