185.Treacle Fudge : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make 1½ lbs of fudge

1lb / 450g brown sugar

4 oz / 100g treacle

2 oz / 50g butter

½pint / 280ml milk


Stir all the time that the mixture is being heated.

Use a large heavy pan.

Dissolve the sugar and treacle in the milk and boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 240°F or 115°C. Take care not to splash the mixture which is very hot.

Take off the heat.

Stir in the butter a little at a time.

Turn out as soon as a fudge consistency is reached.

Then pour the mixture into a greased 8" / 20cm square tin to cool.

Cut into small squares when cold and store in an airtight tin.


Add 2 oz / 50g of nuts after adding the butter.


Add 2 oz / 50g of honey to the sugar.


Add 2 oz / 50g of chocolate bar to the sugar.

Problems: Most problems result from inaccurate temperatures.

If the fudge consistency does not develop on cooling, try keeping for a week.

If fudge has not developed by then reheat the mixture and allow to cool again.