So I thought that I will share some of my favorite recipes (or maybe I will get to my goal to make some new recipes this year) on some Mondays. My first one however is one that I have promised Marcia and Laura as both of them have posted about trying to make a great fudge and finding just the right recipe. Hunter and the Princess are our two fudge lovers - although in all honesty we all like it a lot. So the two of them have hit on a wonderful recipe which she eagerly makes (with a bit of stirring help from us - 40 minutes is loooong to stir a pot). This is a wonderful fudge with that great silky texture and not sandy or sugary at all. I have found that a little less sugar also works well- it is very very sweet - but I will publish the original recipe here.
Perfect Fudge (Taken from The complete South African Cookbook by Magdaleen van Wyk)
The secret is in the method - follow it 100%
250g butter (she says marg as well but we have only made it with butter)
250 ml milk
250 condensed milk
10 ml vanilla essence
Cook the sugar, butter and milk over a medium heat, stir until the sugar has dissolved completely.
Add the condensed milk and boil for 40 minutes - stirring continuously. Not doing it at a high enough temperature will result in it not solidifying. Too high will burn it - so watch it carefully and stir all the time.
Remove from the heat and add vanilla essence. Keep beating until the mixture is thick and creamy.
Pour into a shallow greased pan and mark in squares. As soon as it is completely cooled down cut into squares.