1Put all ingredients except the vanilla extract into the slow cooker on high and stir to combine.
2Stirring occasionally leave to cook for 3.5hrs or soft ball stage (114 deg C on a candy thermometer).
3The sugar should be dissolved after first hour.
4This mixture will come to the boil and needs to do so.
5I left the lid on but lifted every 20-30 minutes to let steam escape and to stir.
6Once finished cooking, turn off the slow cooker and sprinkle the vanilla extract over the top of the mixture.
7Leave for 5-10 minutes.
8The mixture now needs to be beaten.
9Either remove from you slow cooker at this stage or leave in cooker, choice is yours.
10Beat with electric beater for approx 5 minutes or until the mixture is thickening and is setting on the sides. If in doubt, keep beating for a couple more minutes.
11Pour into a greased 23cmx23cm (9"x9") square tin.
12You could also line this with gladwrap. Leave on bench to cool for 30 minutes and then into fridge to set.
13I cut mine into 144 squares, some I left as squares, others I took out and rolled. At soft ball stage, this turns out like a soft, chewy toffee.
14Store in airtight container in the fridge for up to 1 month.
15The taste is a cross between cinnamon toffee bars and licorice.
16Note 1: If you want this sweeter then use treacle or golden syrup in place of the molasses.
17Note 2: If you want a harder, crumblier fudge then cook for longer.
18Testing for soft ball stage: To test for soft-ball stage without a thermometer, half fill a glass with iced water and drip a small amount of fudge into it. If it sets into a ball that you can easily pick up with your fingers and squish together, then it's set. If the fudge dissolves in the water, you need to keep cooking it. If the ball is hard, you have overcooked it - so tell people you were making toffee 😉
Submitted by Nikki