the foodies handbook

Line a 20cm-square dish with parchment, extending it over the edges of the tin. Grease with a little of the butter. Place the sugar, evaporated milk and cream into a large pan. Place the pan over a low heat and stir gently until the sugar has completely dissolved. Increase the heat and bring the mixture to the boil. Do not stir. Now reduce the heat and cook for 30 minutes. Stir frequently. Remove the pan from heat. Split the vanilla pod and add to the pan. Cut the butter into small cubes and add to the pan but do not stir. Let the mixture cool, without stirring, for about 15 minutes. Remove the vanilla pod and beat vigorously with a wooden spoon until it becomes thick and just starts to lose its gloss. This should take about 10 minutes. Pour the fudge into the prepared tin and leave to rest for about 30 minutes. Score into 2.5cm squares while still warm. Allow to cool until cold. It will remain quite soft-textured. Lift the fudge out of the dish. Cut into squares. Store in an airtight container in the fridge. Eat. Fudge freezes well. Flavourings such as fruits, chocolate of a liquor may be added as required at the vanilla pod stage. If using a liquid flavouring reduce the amount of cream used accordingly. Enjoy.