Vanilla fudge

Grease an 18cm square cake tin.

Put the milk, sugar and butter into a heavy based saucepan. Heat slowly stirring all the time until the sugar has dissolved and the butter has melted.

Bring to the boil for 20 minutes stirring all the time.

When the mixture reaches the soft ball stage remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

Beat the mixture with a wooden spoon or use an electric wisk for a few minutes until it starts to thicken and the gloss disappears.

Pour the mixture into the prepared tin and leave to set at room temperature (do not put in the fridge).

Once the fudge has set cut into small squares and store in a sealed container.