Smooth Golden Fudge

• 8 fluid ounces evaporated milk
• 24 ounces sugar (granulated or caster)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 fluid ounces water
• 2 tablespoons golden syrup
• 3 tablespoons margarine (or butter)
• 1/2 teaspoon liquid glucose
• nuts (optional)
• chocolate (optional)

1. Heat the milk, water, syrup, glucose, salt, margarine and sugar in a heavy based pan, untit the sugar has dissolved, and the margarine has melted. Stir constantly.
2. Bring to the boil, and boil rapidly. Stir constantly, otherwise it will catch on the bottom of the pan. Boil until the sugar thermometer reads 115oC (240oF), which is the soft ball stage.
3. Remove from heat, and add vanilla, but do not stir in (it should bubble up). Leave the pan on a side to cool to 45oC. This could take quite a while (45 minutes aprox.).
4. Beat until thick, and it looses its gloss. Scrape into a prepared tin to cool. (i used an 11inx7in roasting tin for this). Leave in the fridge for 3 hours, or until firm.
5. Dip in melted chocolate and roll in chopped nuts for an added touch.

milk, sugar, salt, vanilla, fluid ounces water, golden syrup, margarine, liquid glucose, nuts, chocolate

Taken from www.food.com/recipe/smooth-golden-fudge-368778 (may not work)