This recipe offers a delightful twist on the classic fudge, with a creamy texture and rich vanilla flavor.
Combine the sugar, golden syrup, and water in a large heavy saucepan.
Ensure the sugar is fully dissolved before proceeding to avoid grainy fudge.
Heat the mixture over low heat, stirring constantly, until the sugar dissolves completely.
Stirring constantly prevents the sugar from burning.
Add the butter to the saucepan and stir until it melts.
Cut the butter into smaller pieces for quicker melting.
Pour in the condensed milk and stir until the mixture starts to boil.
Keep stirring to ensure the mixture doesn't stick to the bottom of the pan.
Boil the mixture gently, stirring continuously, until it reaches the soft ball stage (235°F or 112°C).
Use a candy thermometer to accurately measure the temperature.
Remove the saucepan from the heat and stir in the vanilla extract.
Adding the vanilla off the heat preserves its flavor.
Beat the mixture until it thickens and loses its gloss.
Beating the mixture helps achieve the desired fudge texture.
Pour the fudge into a greased pan and let it cool completely.
Allow the fudge to cool at room temperature for the best texture.
Cut the cooled fudge into squares and serve.
Use a sharp knife for clean cuts.
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