Devonshire Fudge 1/2 pint Milk (full fat), 1 Ib 12oz Granulated Sugar, 4oz Butter, 2 teaspoons of Vanilla essence. Pour milk into a saucepan. Bring slowly to a boil. Add sugar & butter Heat slowly, stirring all the time until sugar dissolves and butter melts. Bring to boil. Cover saucepan with lid. Boil for 2 minutes. Uncover. Continue to boil steadily, stirring occasionally for a further 10-15 minutes or until a little of the mixture dropped into a cup of cold water forms a soft ball when rolled gently between finger and thumb. The temperature on a sugar thermometer, if used, should be 238-240F or 115-116C . Remove from heat, stir in vanilla, them leave mixture to cool for 5 minutes. Beat fudge until it begins to lose its gloss. Transfer to buttered 7" square tin. When cool, mark into squares. Cut up with sharp knife when firm and set. Store in an airtight tin, and enjoy! BACK TO RECIPE INDEX BACK TO MY MAIN PAGE