Vanilla fudge

Method

1. Put all the ingredients except the vanilla extract into a pan over a low heat and cook, stirring, until the sugar has dissolved.
2. Bring to the boil, then bubble steadily, stirring constantly, until thick and caramel coloured (118°C on a digital thermometer or the ‘soft ball stage’ – see tips).
3. Remove from the heat and stir in the vanilla extract, then beat with an electric hand mixer for a few minutes until it lightens and starts to thicken. Working swiftly, pour the mixture into a greased and lined tray (about 28cm x 18cm) and leave to cool.
4. Before the fudge sets fully, score the top into squares with a knife, then cut when cold. The fudge will keep in an airtight tin for up to 3 weeks.