200 ml whipping cream
280 ml Dansukker Light Syrup
270 g Dansukker Granulated Sugar
50 ml Dansukker Glucose Syrup
2 tbsp butter or margarine
1/2 tsp vinegar
Combine all the ingredients, except butter and vinegar, in a heavy saucepan. Bring to the boil.
Boil until the mixture changes colour, approx. 45 minutes, or until it reaches 140 °C. To check that the fudge is ready, drop a little from time to time in a cup of cold water. It's ready when it hardens.
Add the butter and the vinegar and immediately pour the mixture over a lightly-oiled marble top or baking sheet.
Once the mixture cools enough to handle, take it in your hands, twist and fold it over. Continue to pull, twist and fold. The more you pull, the smoother the finished fudge will be.
Twist one last time and cut into large enough chunks. Wrap the fudge in cellophane or cling film.
If the mixture hardens too much during pulling, pop it in the microwave to make it workable again.
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