Creamy Fudge

Makes 54 squares



900g (4 ½ cups) Huletts SunSweet Brown Sugar
300ml (1 ¼ cups) Milk
30ml (2T) Huletts Golden Syrup
100g Margarine
397g can Full Cream Sweetened Condensed Milk
5ml (1t) Vanilla Essence



  1. In a heavy-based saucepan, dissolve the sugar in the milk over a low heat.
  2. Add the syrup and the margarine. Bring to the boil and boil for 2–3 minutes.
  3. Remove from the heat and stir in the condensed milk. Bring to the boil again and boil steadily for about 25–30 minutes or until it reaches the soft ball stage (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers).
  4. Remove from the stove and add the vanilla essence. Beat continuously until the fudge begins to thicken and is almost at setting point. Pour into a greased 27cm x 17cm pan. Cut into squares when almost hard.