Any good Vanilla Fudge resipies?
Vanilla Fudge 500g caster sugar 2 x 170g cans evaporated milk 4 tbsp milk Pinch of salt 100g butter, cubed, plus extra for greasing 1 vanilla pod, split 1Line a 20cm-square cake tin or similarly sized loaf tin with silver foil, extending the foil over the edges of the tinGrease the foil and set aside 2Put the sugar, milk, evaporated milk, and salt into a large panPlace the pan over a low heat and stir gently until the sugar has dissolved, then increase the heat to medium and bring the mixture to the boil, without stirringOnce boiling, lower the heat and cook, stirring frequently to prevent the mixture sticking, for 30 minutes 3Remove the saucepan from heat and add the butter and vanilla pod but do not stirLet the mixture cool, without stirring, for about 15 minutes 4Remove the vanilla pod and beat vigorously with a wooden spoon until it becomes thick and just starts to lose its gloss (this should take about 10 minutes) 5Pour the fudge into the prepared tin, leave for about 30 minutes, then score into 2.5cm squares while still warmLeave until cold (it will remain quite soft-textured), then use the foil to lift the fudge out of the panCut into squaresStore in an airtight container in the fridge.
