Recipe

Jamaican Fudge Recipe

	Hooch / All my dishes 2 years, 1 month ago fudge with a twist Prep:10m Cook:20m Servings:36	Hooch
	jamaican fudge

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Ingredients

3 1/2 cups Dark Cane Sugar

125g butter

3 tablespoons Golden Syrup

1/2 cup, milk

1/2 teaspoon salt

200g sweetened condensed milk (½ the standard 400g tin)

2 teaspoons rum or vanilla essence

Directions

Place all ingredients except rum or essence into a medium – heavy saucepan. Warm over a gentle heat until the dark cane sugar has dissolved. Bring to a gentle boil and cook for about 15– 20 minutes, until it reaches the soft ball stage (120°C).

Remove from the heat and add the rum or vanilla essence. Beat (use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20 cm square tin. Score the top and break into pieces when cold.

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