Fireworks Fudge

Last year I wrote about a fudge recipe
which we make every year
in memory of a much loved family friend,
Sue Rundell.

This year I offer you the recipe
and one day I will tell you
the story of the bet on the winter beach.

The Recipe

This is not for the faint-hearted.
If you are allergic to sugar or dairy products
look away now.

Ingredients

2lbs Caster Sugar
10 fl.oz *evaporated milk
3oz salted butter
1/2 tsp vanilla essence
4 oz of mixed preserved fruit
chopped into small chunks.
Choose a mixture of colours
I use apricots, sultanas, red cherries
mixed peel, papaya, mango and dates.

Method

Oil and line a swiss roll sized tin.
(Half quantities will fit into 8"x8" tin)
I use baking parchment.

Choose a large heavy bottomed pan.
I use a Le Creuset casserole dish
Pour in sugar and evaporated milk
and mix until all sugar is starting to *dissolve.
Add butter, chopped into smallish pieces.
Bring to boil stirring occasionally
and boil for 10 minutes.
At this point the mixture will be starting to change colour
and will have reached *soft ball stage.
Remove from heat and add vanilla essence.
Beat occasionally as the mixture cools.
You will need to add the chopped fruit
as the fudge starts to thicken
and then immediately pour into the tray.
Allow to cool completely
and then cut into squares.

Notes
This recipe is good fun to make
but because it involves boiling sugar
I do not recommend making it with small children.

*Dissolving the sugar first in the milk
seems to prevent it catching later
but if you do get some brown bits
don't worry - they are just caramelised sugar
and add to the flavour.

*The soft ball stage can be judged
by dropping a teaspoon of mixture
into a bowl of cold water.
If the mixture forms a soft ball
that you can push with your finger
it has reached the correct temperature.

*I have no idea what an American
would use for evaporated milk.