Page 338 - YC Cooking School

What to do:

1. Lightly grease a 20cm x 20cm baking dish.
2. Add the sugar and milk to a large, heavy-based pot over a low heat and stir until the
sugar has dissolved.
3. Add in the butter and syrup and stir until the butter has melted.
4. Add the condensed milk and stir until the mixture starts to boil.
5. Reduce the heat to medium-low and continue to simmer, stirring often, until the
mixture darkens and takes on a golden caramel colour (soft ball stage: 112-115 °C).
6. You will start to see sugary 'spiderwebs' on the inside of the pot as you stir. This
means it is nearly ready. Note: the fudge mixture will be extremely hot at this stage.
7. Remove the pot from the heat, add in the vanilla and half the chocolate chips and stir

vigorously using a wooden spoon for about 5 minutes. This will give you really smooth,
glossy fudge.
8. As the mixture cools, it will start to thicken.
9. Pour into your prepared baking dish, sprinkle over the remaining chocolate chips, and
leave to cool completely.
10. Cut into squares using a sharp knife and store in an airtight container in the fridge or
freezer.

© Recipe copyright of Sarah Graham

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