3 1/2 cups Chelsea Dark Cane Sugar 125g butter 3 tablespoons Chelsea Golden Syrup 1/2 cup, milk 1/2 teaspoon salt 200g sweetened condensed milk (˝ the standard 400g tin) 2 teaspoons rum or vanilla essence

Method

Place all ingredients except rum or essence into a medium – heavy saucepan. Warm over a gentle heat until the dark cane sugar has dissolved. Bring to a gentle boil and cook for about 15– 20 minutes, until it reaches the soft ball stage (120°C). Remove from the heat and add the rum or vanilla essence. Beat (use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20 cm square tin. Score the top and break into pieces when cold.

Makes 36 pieces