More gifts from you kitchen

I promised my husband I would make a batch of fudge and, a promise is a promise.  This recipe was developed way back in 1981 and has been a favourite.  Make sure you use butter and full cream condensed milk just gives that extra creamy taste.  Oh and let me give you a hint, don't be tempted to use a microwave plastic dish I did many years ago and the hot fudge mixture caused the bottom to drop out.

Caramel Fudge

500g (2-1/2 cups) castor sugar
125g butter
397g can condensed milk
5ml (1 tsp) vanilla essence

1. Combine castor sugar, butter and condensed milk in a deep, heat resistant 3.5 litre bowl.  Microwave on 100% (high) power for 4 minutes.  Stir with a wooden spoon until sugar has dissolved.
2. Microwave on 100% (high) power for 8 minutes.  Add vanilla essence and beat rapidly with a spoon until mixture thickens.
3.  Pour into a greased 200 mm square dish and smooth on top.
4.  When fudge begins to set, mark in squares with a knife.   Alloiw to cool completely then break up and store in an airtight container.

Makes 24 squares

Variations:

Add nuts, desiccated coconut, chopped dried fruit or slivers of glace cherries at step 2 before microwaving the mixture.