Nigella's Vanilla Fudge

• 250 grams soft butter
• 1 x 397 grams can condensed milk
• 175 ml milk
• 2 tablespoons golden syrup
• 800 grams granulated sugar
• 2 teaspoons vanilla

Method

1. Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture.
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 and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro). How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!
4. When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.
5. Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin. Smooth the top as well as you can.
6. Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares. This is not a geometrically accurate term, as you can see from my cutting skills.