2 cups sugar
1/2 cup milk
1/2 - 1 tsp ground ginger
1 Tbsp golden syrup
1/2 tsp vanilla essence
1. Measure the sugar, milk and butter into a medium-sized saucepan. Add the ground ginger and golden syrup.
2. Bring to the boil over medium heat, stirring occasionally until the mixture starts to boil. Do not stir after the mixture starts boiling.
3. Boil until 1/4 tsp of the mixture dropped into cold water forms a soft ball that keeps its roundish shape unless flattened by the fingers or until a candy thermometer reads 235F. The fudge is cooked at this stage.
4. Remove from the heat and cool until the saucepan is cool enough to touch. Add the vanilla and beat with a wooden spoon until the fudge shows signs of thickening.
5. Quickly pour the mixture on to a buttered sponge-roll tin, “swirling” the top with a knife before it sets too hard. Cut the fudge into squares as soon as it is firm (If you have overcooked it, the fudge will harden so it is difficult to cut neatly).
Thanks Alison Holst.