I’ve tried lots of fudge recipes over the years and this is the best ( and most reliable ) one I have found.
2 x 400g cans sweetened condensed milk
2 cups firmly packed brown sugar
100ml liquid glucose syrup ( available in the baking section of the supermarket)
3 Tablespoons golden syrup
400gm dark or white chocolate
1 teaspoon vanilla essence
Line a 20 x 30cm that’s at least 4 cm deep. I use a 24 x 35 cm.
Place all the ingredients except the chocolate and vanilla in a large heavy-based saucepan and stir over a medium heat until the butter melts and the sugar dissolves.
Bring to the boil and boil gently until the mixture becomes very thick and changes colour to a dark caramel shade – about 6 minutes ( soft ball stage on a sugar thermometer ). Stir continually with a spatula or wooden spoon to prevent it catching on the bottom.
Remove from the heat and wait for bubbles to subside. Stir in the chocolate and vanilla until smooth and melted.
Pour into the tin and smooth the surface. Cool to room temperature ( about 3 hours ), then refrigerate until firm. Cut into squares.
I weigh all the ingredients in to the pot.
I find it best to make this about a week in advance of when I need it so it has time to set fully in the fridge.
On a hot day you may need to cut the fudge in small batches as it can get a bit soft being out of the fridge.