Combine all ingredients in a medium saucepan. Cook abnd stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reached temperature 238F (155 °C) on candy thermometer (soft ball stage) 25 to 35 minutes, . Remove from heat and cool without stirring to lukewarm (110F/45 °C) about 50 to 60 minutes.

Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. Makes 20 to 25 Pieces