Fudge is the ultimate treat, fun to make and even better to eat. No factory-produced fudge ever comes close to the proper grainy, crumbly texture of the real thing. Of course, it can be cloying, but not in this recipe, where walnuts balance out the sweetness perfectly.
300 ml (10 floz) milk
450 g (1 lb) granulated sugar
100 g (3 1/2 oz) butter
45 g (1 3/4 oz) chopped walnuts
1/2 tsp vanilla essence
1. Bring the milk to the boil in a saucepan, add the sugar and butter and heat gently, stirring until the sugar is dissolved.
2. Bring back to the boil and boil covered for two minutes.
3. Remove the lid and boil really hard for 15 - 20 minutes, stirring most of the time.
4. Test for readiness by dropping a few drops into a glass of ice cold water: if they harden enough for you to retrieve them with your fingertips and roll them into a soft ball, then it is ready. Turn off the heat and add the walnuts and essence. Leave to cool for five minutes, then stir fudge up, beating it well, and turn it into a tin roughly 15 cm (6 inch) square. Leave to cool, then cut into pieces.
