1½ cups milk
3/4 cup dark chocolate callets
4 cups sugar
3 tbsp golden syrup
1/4 tsp salt
1/4 cup butter
2 tbsp whiskey
1 tsp vanilla essence
Heat chocolate and milk over low heat until chocolate has melted. Stir in the sugar, golden syrup, butter and salt.
Place lid on pan and bring to a boil (do not stir anymore). Take lid off pan and bring to 238F.
Remove from heat. Use a wet pastry brush to brush away any sugar crystals on the side of the pan.
Add vanilla and whiskey – do not stir.
Once the temperature has come down to 110F, beat with a wooden spoon for about 10–15 minutes until mixture thickens and loses its glossy look.
Pour into a greased baking tray and allow to cool before cutting into squares. (See tips for making fudge for more.)