Answer:
Yes.
2 Caster sugar
1/2 Evaporated milk
4 Milk
4 Butter
1 Vanilla pod split
Pinch of salt
Broken nuts (optional)
Line an 8x2-inch glorious loaf pan beside foil, extending the foil over the edges of the pan, butter foil the and set aside.
In a saucepan combine sugar, evaporated milk, milk, and saline.
Cook and stir over a medium warmth until boiling, then lower the fry and stir for 30 minutes
Immediately remove saucepan from heat and put in the butter and vanilla pod but do not stir.
Cool mixture, without stirring, to 110 degree (approx 45 mins)
Remove the vanilla pod and beat energetically with a wooden spoon till fudge become very gooey
and just starts to lose its make notes on (about 10 minutes total).
Spread fudge into the loaf pan and ranking into 1-inch squares while warm.
Top respectively square with the suggested nuts, if desired.
When firm, use the foil to lift the fudge out of the tub and cut into squares.
Store airtight in the refrigerator.
4 cups 2 spoons
I contemplate allrecipes.com or recipes.com can donate you info on conversion measurements.
From the www.uktvfood.co.uk website
Ingredients
100ml Milk
100ml double cream
350g caster sugar
80g butter
1 tsp vanilla extract
Method
1. Lightly butter a shallow baking dish.
2. Pour the milk and cream into a heavy-based saucepan, attach the sugar and butter and bring the mixture to a boil over a medium steam.
3. Reduce the heat and simmer for 15 minutes, stirring continuously, until the mixture registers 115C on a sugar thermometer (this is call the soft ball stage).
4. Stir contained by the vanilla extract; remove from the heat and sign out to cool.
5. Beat the mixture with a whisk until tacky, before pouring into the prepared dish to set. Cut into squares to serve.
.
I can't offer you a recepie, but I can proposal you this...
A measurement conversion website: http://www.onlineconversion.com/...
You can use that website to breed all the conversions you involve to.
900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 ample tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence
Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat helpfully until the is fully dissolved.
Rapidly boil the mixture to a temperature of 114 - 118°C (238 - 245°F) the soft orb stage.
Remove from the heat and allow to cool for 2 - 3 minutes, consequently beat speedily with a wooden spoon until the mixture thicken and becomes rough contained by texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined next to silicon paper.
Allow to cool a moment or two before mark into squares with a spear.
Leave in a cool place to set, cut into squares and store within an airtight container
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