1. Mix milk, sugar, butter in a heavy pan.
2. Bring to a boil and cook to reduce to 200 ml. approx.
3. Add juice, stir and cook further for 5-7 minutes.
4. Cool mixture till warm.
5. Add essence, colour, beat to a grainy texture.
6. Fold in rind, leaving some for garnish.
7. Set in a greased flat bottomed tray.
8. Sprinkle remaining rind on top.
9. Press rind down gently.
10. Set for 1 hour, mark and cut into 1� cubes.
11. Serve or store in airtight container.
12. Refrigerate if keeping for over 2 days.

Making time:30 minutes

Makes:350 gms fudge approx

Shelfife:2 days, or refrigerated 1 week