Chocolate Fudge

• 1 lb (450 g) granulated sugar
• ¼ pint (1½

Make a point of selecting a large saucepan to make chocolate fudge in. The mixture froths and boils up in the pan, after the evaporated milk is added, and can easily boil over.

Measure the sugar and water into a large saucepan. Stir over low heat until the sugar has dissolved. Stir in the syrup, and the evaporated milk. Bring up to the boil and cook rapidly until the temperature on a su