Creamy vanilla fudge

Method

• step 1

  Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.

• step 2

  Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.

• step 3

  Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.

• step 4

  Remove the pan from the heat and stir in the vanilla extract.

• step 5

  Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.

• step 6

  Mark the fudge into 36 squares with a sharp knife and leave to cool completely.