Ingredients:

• 3.5 cups white sugar
• 125g butter
• 3 Tbsp golden syrup
• 1/2 cup milk
• 1/2 tsp salt
• 200g sweetened condensed milk
• 2 tsp vanilla essence

Method

1. Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (for lifting the fudge out once it has set).
2. Place all the ingredients except the vanilla into a medium-sized, heavy-based saucepan. Warm over a gentle heat until the sugar has dissolved, about 10-15 mins.
3. Bring to a gentle boil and cook for about 10-15 minutes, until it reaches the soft ball stage (120°C). Remove from the heat and add the vanilla.
4. Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approx. 10 minutes).
5. Pour into prepared tin and leave to cool, then refrigerate until set.
6. Once set, use the paper to lift the fudge out of the tin and place onto a chopping board, then cut into small squares.