For the last few years Ann Sweeney has been our Star of Sweets with her mega batches of fudge.  Here are a few tips from her experience:
Hints for Making Sweets
* Make sure all the sugar is dissolved over a low heat before boiling, otherwise the fudge will be grainy.
* Only stir the boiling syrup occasionally to stop burning.
* Fudges and coconut ice should be allowed to cool for at least 5 minutes before being beaten.
* Using a sugar thermometer makes making fudge a lot easier.

Chocolate Fudge

4 cups white sugar
1 cup milk
1 tsp vanilla essence
4 tbsp cocoa
50 gr butter
  • Place the sugar and cocoa into a pot and mix to combine. 
  • Add the milk and butter and heat gently, stirring constantly until the sugar has dissolved and the butter has melted. 
  • Bring to the boil WITHOUT STIRRING, until it reaches soft-ball stage (120 degrees C).
  • Remove from the heat and add vanilla.  Leave to stand for 5 minutes. 
  • Beat until thick and pour into a well-greased 23-25cm square tin. 
  • Mark into 2.5cm squares and cut when cool.
Russian Fudge
3 1/2 cups sugar
3 tbsp golden syrup
1/2 tsp salt
2 tsp vanilla essence
125 gr butter
1/2 cup milk
200 gr sweetened condensed milk
(1/2 a tin)

  • Place all the ingredients except the vanilla essence into a medium-sized heavy-bottom pot.
  • Warm over a gentle heat, stirring constantly until all the sugar has dissolved. 
  • Bring to a gentle boil and cook for about 15-20 minutes, until it reaches soft-ball stage (120 degrees C).
  • Remove from the heat and add vanilla.  Cool for 5 minutes.
  • Beat until the fudge loses it's gloss and is thick and creamy.  Pour into a greased 23cm square tin.  Mark into 2.5cm squares and cut when cool.
Coconut Ice
100 gr butter
6 cups icing sugar or 3 1/3 cups white sugar
1 cup desiccated coconut
1 cup milk
1 tsp salt
1 tsp coconut essence
  • Place the butter, milk, sugar and salt into a medium pot and heat gently, stirring until the sugar has dissolved. 
  • Bring to the boil and keep the heat sufficiently high to just maintain the boil.  Stir occasionally and boil until it reaches soft-ball stage (120 degrees C).  Add coconut and coconut essence and remove from heat.
  • Cool for 5-10 minutes, then beat until the mixture thickens.
  • Pour into a greased 20cm sugar tin.  Leave to cool, then cut into 2.5cm squares.
  • To make pink coconut ice, add a drop of red food colouring when you add the coconut.
  • For two-tone coconut ice, divide the mixture in half and add food colouring to one half.  Beat the white mixture and pour into tin, then beat the pink mixture and pour on top.