Yeah, it's been a rough two weeks.
And now...it's Friday the Thirteenth.
I certainly could have gone on today about the many myriad ways Friday the Thirteenth grips us by the lapels and gives us a good, urban-myth and superstition-driven shake. But I think we deserve better.
We deserve fudge.
For your baking pleasure, I am resurrecting my mum's fudge recipe. Go forth, and have a great Friday the Thirteenth, all! (And if you have any sure-fire recipes to help beat the bad-week and scary day blues, I'd love to hear about them!)
Now, before I get started I do want to give a warning – please DO NOT leave children unattended around this, or any other cooking fudge. When fudge is in its bubbly, liquid phase it can cause dreadful burns, mostly because its thickness causes it to cling when it lands on skin.Marlene’s Traditional Fudge
- 2 Cups of sugar
- 1/4 Cup of water
- 4 Tablespoons of margarine (or butter)
- 2 Tablespoons of syrup (I use golden syrup. Lyle’s golden, specifically)
- 1 Can of condensed milk (the recipe calls for a 397g can, but I've used a 300g can of Eagle’s Brand condensed milk with great results)
- 1 teaspoon of vanilla essence
1) Dissolve sugar and water over medium heat.
2) Add margarine and syrup to sugar/water mix, stirring occasionally until dissolved.
3) Add the condensed milk. Stir often until it comes to a boil.
4) Continue to boil over low-medium heat for 20-25 minutes, stirring almost constantly. DO NOT leave to boil unattended!
5) Remove from heat.
6) Add vanilla essence after removing from heat. Stir until thickened.
7) Pour into greased pan. Cut into squares when cold.
This fudge can also be crumbled or shaved, and turned into toppings for other desserts!
(Recipe originally posted on my own blog on October 17th, 2012. Too damn good not to share again and again!)
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Natasha is the author of the Lost Souls Series - available at Carina Press, Amazon, Barnes & Noble, Kobo and Audible. Most days she can be found muttering about random topics over on Twitter.
LOVE fudge!!!
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