Jane Manaster shares a little festive fudge with us at The Cookery. Here’s a word from Jane . . .

In England ‘fudge’ doesn’t imply chocolate. Here’s a ridiculously rich recipe known variously as ‘Grandma’s Fudge’ and Auntie Lily’s Fudge – they were sisters!

1/2 lb. butter (not margarine)

2 lbs. (4 C) white sugar

2 cans (standard size) condensed milk

1 c. water

vanilla

Dissolve sugar in water. Add butter and, when thoroughly melted, stir in condensed milk. Stir for 20-25 minutes until temperature reaches 245 degrees.

The mixture will become much darker with burnt-looking flakes in it. Test a little in a cup of cold water to see that it sets immediately. Remove from heat and beat with a wooden spoon. Add vanilla. Pour into a buttered 9″ x 9″ tin (or thereabouts) and cut into squares as it cools.

Jane Manaster is the author Pecans: The Story in a Nutshell, available at Amazon online or locally at BookPeople in Austin.