Milk Fudge

Makes 50 pieces •  From the kitchen of Reisha Collins

Ingredients

300ml 1/2pint fresh milk
450g (1lb) granulated sugar
100g (4oz) butter
2.5ml (1/2tsp) vanilla essence
 

Directions

Pour the milk into a saucepan and bring slowly to boil. Add sugar and butter. Heat slowly, stirring constantly until sugar dissolves and butter melts. Bring to boil and cover pan with lid. Boil for 2 minutes. Uncover and continue to boil steadily, stirring occasionally, for an additional 10-15 minutes or until a little of the mixture (when dropped into a cup of cold water) forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if used, should be 116.c(240.f) Remove from heat and stir in vanilla. Leave mixture to cool for 5 minutes. Beat fudge until it just begins to lose its gloss and is thick and creamy. Transfer to a greased 8cm / 7inch square tin. Make into squares when cool. Store in an airtight container.