Chocolate Fudge from The Times Cookery Book by Katie Stewart
Make a point of selecting a large saucepan to make chocolate fudge in. The mixture froths and boils up in the pan, after the evaporated milk is added, and can easily boil over. Measure the sugar an...
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Ingredients
- 1 oz (25 g) butter
- 1 small tin evaporated milk
- 1 teaspoon vanilla essence
- 4 oz (100 g) plain chocolate
- 2 oz (50 g) chopped walnuts
- 1 lb (450 g) granulated sugar
- ¼ pint (1½ dl) water
- 1 rounded tablespoon golden syrup
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