This fudge is a real winner - with or without ice cream!

• Russian Fudge
•  
• 525 grams / 1 lb of white sugar
• 125 grams / 4¼ oz of butter, cubed
• 3 tablespoons of golden syrup, or light molasses
• ½ cup of full cream milk
• 200 grams / 7 oz of sweetened condensed milk
• 2 teaspoons of vanilla extract

1. Grease or line a 20cm square cake pan.
2. In a large heavy based saucepan mix together the sugar, butter, syrup, milk and sweetened condensed milk.
3. Gently heat over a low flame for 10 to 12 minutes, stirring continuously to melt the butter and completely dissolve the sugar.
4. Stop stirring and gently bring to the boil.
5. Boil for 5 to 8 minutes, watching continuously and lowering the heat as necessary so as not to burn or boil over.
6. Continue cooking until the fudge reaches 120°C (248°F) on a candy thermometer or the "soft ball" stage.
7. Immediately remove from the heat and add the vanilla.
8. Using an electric beater beat the fudge for 4 to 5 minutes or until the fudge is thick and creamy.
9. Pour into the previously prepared cake pan and smooth out with a spatula.
10. Score lines into the fudge to make breaking into pieces easier once cool.