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.