When your fudge mixture has fallen to 110c you can start to beat the mixture with a wooden spoon.Do not stir until the fudge temperature has fallen to 110C. When the fudge reaches 116C remove from the heat and add the butter and vanilla extract allowing the butter to melt. As the temperature rises stir the fudge occasionally so that the mixture does not stick and burn.You need to bring the fudge up to a temperature of 116C (240F) this is known as the soft ball stage. Add your sugar thermometer to the pan and increase the heat a little, too slowly bring the mixture to a boil.

Heat gently, stirring occasionally until the sugar has completely dissolved.In a medium-sized heavy-bottom saucepan add all the ingredients except for the butter (See tips) and vanilla extract.Line a 20cm square tin with baking parchment.Only add the butter after the boiling of the mixture is complete, if not this will coat the sugar crystals and stops them from dissolving properly and thereby giving you grainy textured fudge. If you beat the mixture before it has cooled to 110C it will encourage the formation of larger crystals which will give you a grainy textured fudge. The fudgy melt in the mouth texture comes from small sugar crystals that are created whilst beating the mixture as it cools.

Vanilla fudge with condensed milk