- Preparation and cooking time
- plus cooling
- More effort
- Makes up to 15 pieces
- STEP 1
Line an 18cm square tin with greaseproof paper.
- STEP 2
Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
- STEP 3
Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.
- STEP 4
When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
- STEP 5
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.
- STEP 6
Once set, cut the fudge into small pieces and store in a sealed container.