Fudge

Ingredients:
3 cups sugar
3 dessertspoons cocoa (more if you like a darker fudge)
3 dessertspoons golden syrup
1 cup evaporated milk (undiluted)
2 dessertspoons butter
Pinch of salt
1 teaspoon vanilla
¼ teaspoon baking powder
1 cup chopped walnuts and/or ¼ cup chopped preserved ginger

Method:
Put in deep pan sugar, cocoa, golden syrup, milk and salt. Stir well with wooden spoon and place pan on very small fire. Do not stir before sugar is dissolved, but with the spoon gently move sugar at the bottom of the pan once in a while to prevent burning.

When mixture begins to boil, stir, add butter and keep on stirring. Increase flame a little till mixture thickens.

When tiny bubbles appear on edge of spoon and at the bottom of pan as you stir, test drops of fudge in a cup of cold water, and if they form soft balls in your fingers, add vanilla and baking powder.

Remove pan from fire. After 5 minutes of cooling, beat mixture till it begins to harden. Add walnuts and/or ginger and quickly pour onto greased square tin. When cool cut into squares, any size you like.