In a saucepan over medium heat, melt Stork bake. Add sugar and condensed milk. Add syrup. Beat the egg in a separate bowl/cup.
Take the mixture from the heat and quickly beat in the beaten egg. TIP:
The secret is to not add the egg whilst on the heat otherwise the egg will cook before it is evenly mixed into the mixture.
Now, put the mixture back onto the stove and turn up the heat slightly. Add vanilla and salt.
Let the mixture boil for 8-10 minutes whilst stirring – to prevent the mixture, which will now be taking on a more caramel colour, from burning at the bottom of the saucepan.
When the mixture reaches a caramel colour, remove it from the heat, add 2-3 drops of red food colouring and beat and stir the mixture with a wooden spoon for 5 minutes.
Once the fudge becomes slightly thicker, pour the content into 20cm X 20cm pan and refrigerate for 15 – 20 minutes until medium hard.
Don’t refrigerate it too long, especially if you would like your fudge to be a soft and creamy texture.
Now cut it into small squares and store in a airtight container at room temperature.
Recipe reprinted with permission of KoekiesenCream. To see more recipes, click here.