I grew up loving this gorgeously rich and vanillary fudge… It’s going to mess with your blood sugar a bit, but it is soooo worth it!
1 tin of sweetened condensed milk
450g white sugar
1 tablespoon golden syrup
1 tsp vanilla esence
1 tsp balsamic vinegar
Put the condensed milk, margarine, sugar and syrup into a non-stick saucepan and melt gently over a low heat. Keep stirring over low heat until the sugar is completely dissolved (no more gritty, sand-like noises when you stir).
Bring the heat up a little and keep it bubbling for 15-20 minutes, stirring continuously. It will start out looking creamy and by the end of this time should look all golden like Autumn bracken.
Once you’ve got the golden bracken colour, test that it’s going to set: Put a small spoonful of the mixture on a cold plate, leave it a minute or two, then push a spoon through it – if you get wrinkles on top, it’s done enough.
Take the saucepan off the heat, add the vanilla and balsamic (it’ll bubble a bit), stir that in thoroughly, then pour it all out into a greased baking tray and leave it to set.
It’s easiest to slice into pieces after about 20 minutes, but leave it to cool completely before taking it out of the tray. (But I bet you nick a piece or two whilst it’s still warm. Good on you.)
Keep in a sealed container. I don’t know how long it will keep as it always gets eaten pretty quickly!