If you don't have a sugar thermometer, you can tell if the fudge is ready by using the 'soft ball test'. When the fudge is boiling and you notice the bubbles go from large, airy bubbles to smaller, tighter ones, start testing. Dip a metal spoon in the boiling fudge and drizzle the mixture into a glass of well chilled ice water. If it forms a soft, pliable ball, then it's done.
Recipe looks easy enough for me to try out (without a thermometer) and return with the results and a photo - 17 Apr 2013
Caster or granulated sugar. The first time this recipe made more of a fudge sauce than fudge. The second time I cut out 20ml butter and 60 ml evaporated milk from the recipe and boiled 12/17 minutes instead of 6/10 and it turned out much better. - 29 Jul 2015
Tried this recipe verbatim last night. Hasn't worked. - 26 Jul 2015