Milk Fudge
  • 1/2pint fresh milk
  • (1lb) granulated sugar
  • (4oz) butter
  • (1/2tsp) vanilla extract
  1. Pour the milk into a saucepan and bring slowly to boil. Add suger and butter. Heat slowly, stirring constantly until sugar dissolves and butter melts. Bring to boil and cover pan with lid. Boil for 2 minutes. Uncover and continue to boil steadily,stirring occasionally,for an additional 10-15 minutes or until a little of the mixture (when dropped into a cup of cold water) forms a soft ball when rolled gently between finger and thumb. Temperature on suger thermometer, if used, should be (240.f) Remove from heat and stir in vanilla. Leave mixture to cool for 5 minutes. Beat fudge until it just begins to lose its gloss and is thick and creamy. Transfer to a greased 8cm / 7inch square tin. Make into squares when cool. Store in an airtight