4 1/2 cup (900 g) sugar
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (110 g) margarine
1/2 tsp vanilla essence
1/3 cup (50 g) sultanas (golden raisins)
2 oz (50 g) walnuts, chopped
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (110 g) margarine
1/2 tsp vanilla essence
1/3 cup (50 g) sultanas (golden raisins)
2 oz (50 g) walnuts, chopped
method
1. Put the sugar and milk in a saucepan and leave to soak for 1 hour, then cook gently over low heat until the sugar has dissolved.
2. Drop in the margarine and when this has melted, bring the mixture to the boil.
3. Cook until a little of the mixture dropped in cold water forms a soft ball.
4. Remove from the heat, leave to cool slightly, then beat well until the fudge is creamy and thick.
5. Stir in the vanilla essence, sultanas and walnuts and quickly pour into a well greased shallow Swiss roll tin.
6. Smooth the top and mark out into small squares.
7. Leave to cool and set, then cut into the squares.
2. Drop in the margarine and when this has melted, bring the mixture to the boil.
3. Cook until a little of the mixture dropped in cold water forms a soft ball.
4. Remove from the heat, leave to cool slightly, then beat well until the fudge is creamy and thick.
5. Stir in the vanilla essence, sultanas and walnuts and quickly pour into a well greased shallow Swiss roll tin.
6. Smooth the top and mark out into small squares.
7. Leave to cool and set, then cut into the squares.
serving amount
makes 20
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