Lots of people liked the fudge I made for cell on Tuesday, so here's the recipe:
1 lb demerara sugar
8 oz golden granulated sugar
1 tin evaporated milk
Put all the ingredients in a heavy saucepan. (I use an old pressure cooker.)
Heat on a low to medium heat until the sugar is dissolved and the butter is melted.
Turn the heat down slightly. Boil the mixture for 10-12 minutes to the softball stage (when a small amount of mixture dropped into cold water will stick together to form a ball.) STIR CONSTANTLY!
Take the pan off the heat, add 1/2 teaspoon of vanilla essence and beat until it thickens slightly. The mixture begins to feel fudgy and makes sticky noises. Sort of. This is one of the bits you have to practise.
Pour the fudge into a greased and lined tin and leave to cool.
Once cool, cut into pieces and eat.
For chocolate fudge, add 3 tablespoons of cocoa at the beginning.
The basic recipe is easy, but you might need to practise a few times to get it right.