We use a very ordinary fudge recipe, but it always generates high praise. I’m partial to plain fudge, but it is fun to vary it occasionally by adding a dash of Drambuie or a flavoured sugar. Sometimes I add a handful of raisins or nuts as well.
Place all the ingredients in a large pan and add
Bring to the boil and simmer, stirring occasionally, until it reaches soft ball stage. Test by dripping a little of the mixture into a glass of iced water. It should form soft sticky balls. While it bubbles, oil an oblong flan frame,
Remove from the heat and beat vigorously until the mixture starts to thicken and crystallise. Pour into the prepared mould and cool until just set. Remove the flan frame, cut the fudge into squares, and store in an airtight container.
© 1990 Joyce Molyneux. All rights reserved.