Vanilla Fudge
Ingredients:
300ml Milk
850g Sugar
120g butter
2 teaspoons vanilla essence
In a saucepan, bring milk to the boil, add sugar and butter. Stir slowly until sugar has dissolved. Turn up the heat and bring combined mixture to the boil, push down the sides with a brush dipped in cold water. Boil until the temperature reads 116 degrees C (soft ball). Add the essence. For a firm grainy fudge, quickly beat the mixture with a wooden spoon until it thickens and grains. Pour into a buttered 18x12cm tin. Cut into shapes when cool. For a soft smooth fudge, cool the mixture to 50 degrees C and then stir vigourously with a wooden spoon until it thickens and becomes paler. Pour the fudge into a greased tin and leave to set, then cut into desired shapes. Makes 40-50