Ingredients

• 1 1/4 lbs. white granulated sugar

• 170 gram tin evaporated (not condensed) milk

• 200 gram normal milk (use the empty evaporated milk tin full plus a little more)

• 2 ounces butter

• Few drops vanilla essence

Instructions

1. Place sugar and milk in a large, heavy based saucepan.

2. Heat gently till sugar is dissolved, stirring frequently.

3. Add butter and bring to the boil.

4. Simmer on a medium heat (still bubbling), stirring constantly till it reaches the "soft ball stage" - it should have thickened and the colour changed to a deep golden brown. This usually takes about 10-15 minutes.

5. Take off the heat and add the vanilla essence.

6. Leave to cool for 1-2 minutes.

7. Beat very hard with a wooden spoon till thick and grainy and almost setting.

8. Pour into a greased baking tray/tin, about 18 inches square.

9. When fully cool, it should be slightly brittle and can be broken into pieces.

Notes

• "Soft ball stage" means that a drop of the hot liquid fudge will form a soft, squidgy ball when dropped into cold water.

• It is good for a X-mas gift.