Caramel Fudge
1 tin (395g) of sweetened condensed milk
75g of caster sugar
150g of brown sugar
2 tablespoons of golden sugar
2 tablespoons of glucose syrup
80g of butter, cubed

1- Grease and line (bottom and sides) a 20cm square or a 25 x 8cm rectangle cake tin.
2- Place all the ingredients in a medium heavy-based saucepan and heat over low heat, stirring until the sugar has dissolved (5 to 10 minutes) - Do Not Boil. Keep Stirring. It Burns Easily.
3- Increase the heat to medium and bring to the boil, stirring constantly. Cook (Keep Stirring) for about 8 to 10 minutes or until it thickens. Do Not Stop Stirring. Take off the heat.
4 - You can pour the mixture into a small bowl or you can just do this in the saucepan (just will take a little longer if you leave it in the saucepan). Beat with an electric mixer for about 3 minutes or until it has cooled slightly and is thick (Do Not Be Tempted To Taste It - you will burn your tongue). Pour the fudge into the prepared pan, smooth the top with a spatula. Leave for 30 minutes then cover with plastic wrap and pop in the refrigerator for a few hours.

Warning - Do Not be tempted to taste at anytime during the cooking process - you will burn your tongue (I know), actually you shouldn't touch it at all - just wait until it has cooled down.

Store fudge in an airtight container in the fridge for 2 weeks.

Let the fun begin

Add flavours to the fudge like - mint, Kahlua, coffee, vanilla. Mix in the flavour in the beginning of the process with everything else.
Add nuts to the fudge - pecan, macadamia, cashew. Mix through the fudge just before pouring into tin or sprinkle on top as soon as you pour it into the tin.
Dip fudge in chocolate.
Cover shortbread in fudge.
Cut the set fudge into shapes using little cookie cutters.
Make fudge pops - cut fudge into a shape and push a stick into the piece of fudge, the dip in chocolate.

Or just eat the fudge just right out of the tin !