Simon Turner’s Aunt Pip’s Fudge

1lb butter
1lb white sugar
1lb dark brown sugar
1 tin condensed milk
6oz dark chocolate
2 tablespoons golden syrup

Melt butter, sugar etc. Put syrup in last. Boil till it leaves back of spoon. (238-240 degrees).
Pour into tray rubbed with butter. Cut into blocks as it cools.

Sometimes it doesn’t work. Try not to stir too much when heating, but if you don’t stir it enough you’ll get burnt bits on the bottom of the pan. Trial & error.

The more you stir, the grittier the fudge will be.