Fabulous Fudge

1. 1

   Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.

2. 2

   Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.

3. 3

   Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade - about 6 minutes, to the soft ball stage, 116u00b0C on a sugar thermometer.

4. 4

   Stir often to prevent it catching on the bottom - I find a silicon spatula the best gadget to stir with.

5. 5

   Remove from heat and stand until the bubbles subside.

6. 6

   Stir in the chocolate and vanilla until melted and smooth.

7. 7

   Pour into the prepared tin and smooth the surface.

8. 8

   Cool to room temperature (about 3 hours) then refrigerate until firm.

9. 9

   Cut into squares.

10. 10

    Store in an airtight container in the fridge for up to 6 weeks - if you're lucky.

* Per serving · 4 servings · Values may vary.