150 ml condensed milk (sweetened)
100 ml whole or semiskinned milk
75 gr. unsalted butter
Good pinch of salt
2 teaspoons liquid glucose (optional, but will reduce the graininess)
The seeds from 1/2 a vanilla pod
You need a proper sugar thermometer to be really sure of getting the temperature right, so have this ready as well as a large deep loaf tin (19 cm long or similar) kined with non-stick baking paper or well buttered inside. Place the sugar, cream, milk, butter, salt and glucose in a heavy-bottomed saucepan that holds 3 litres, as the mixture boils up quite high and a large pan will ensure it stays inside and doesn’t boil over. Using a wooden spoon, stir the mixture over a low heat until the sugar has dissolved then bring to the boil, stirring constantly.
Reduce the heat to just under a boil and cook for about 8-10 minutes, stirring constantly to make sure the fudge doesn’t stick, until the temperature reaches 116 degrees celcius. then remove the pan from the heat and leave until the temperature drops to 110 degrees. Add the vanilla and beat with a wooden spoon for about 8-10 minutes until the mixture is very thick, creamy and slightly grainy. Spoon into the tin and leave until cold before cutting into cubes with a clean sharp knife.