I changed the recipe for the second batch. I also made a small batch since I no longer have a large enough saucepan to make lots!
This is what I used:
150ml evaporated milk
175g granulated sugar
50g margarine
1 tsp vanilla essence
-Start by greasing a 7inch square baking tin, and lining with a strip of greaseproof paper (this will make it easy to lift the fudge out later)
-Heat the evaporated milk, sugar and margarine in a large heavy based saucepan, until the sugar has dissolved and the marg has melted. Stir to combine.
-Bring the mixture to the boil and boil for 15-20 minutes, stirring all the time to prevent the sugar burning on the bottom of the pan. This stage is quite dramatic and bubbly. Watch out for splashing, this sugar is rather hot!
-When the mix reaches 116oC on a sugar thermometer (the soft ball stage) remove from the heat - keep stirring vigorously so the sugar doesn't catch on the bottom... let cool slightly and add the vanilla and stir again.
-Leave to cool for 5 - 10 minutes
-(here's where the hard work begins) Beat the mixture with a wooden spoon until it thickens and loses its shine
-Pour the mix into the tin, and flatten with a spatula. Leave to set at room temperature.
-Once set cut into chunks, and store in an airtight container
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