Ingredients

Makes: approx. 77 pieces

• 250 grams of soft butter
• 1 x 397 grams can condensed milk
• 175 millilitres milk
• 2 tablespoons golden syrup
• 800 grams granulated sugar
• 2 teaspoons of vanilla
• 1 teaspoon of sea salt

Method

1. Grease a tin of approx. 30 x 20cm.
2. Put all the ingredients, apart from the vanilla, into a large, heavy-bottomed pan and bring to the boil, stirring constantly.
3. Boil for 12-20 minutes, still stirring all the time, until the mixture is golden.
4. When the fudge is at the soft-ball stage turn off the heat and stir in the vanilla.
5. Using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter.
6. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge – or what the Scots call Tablet.
7. Pour and push into the prepared tin. Smooth the top as well as you can.
8. Put in the fridge to cool, but don’t keep it there for more than 1 hour, or it will set too hard, then remove and using a sharp knife, cut into squares.
9. Store in an airtight container, should last a couple of weeks.