Ingredients

450g

Caster sugar (organic & Fairtrade)

50g

Unsalted butter, diced (can use vegan block)

170g Can

evaporated milk

150ml

Full fat milk

½ tsp

Organic Fairtrade vanilla extract (Steenbergs is of course the best!?)

Method

Lightly oil a shallow non-stick baking tray – about 18cm.
Gently heat the sugar, butter and milks in a metal saucepan, stirring with a wooden spoon until all the sugar has dissolved.
Bring to the boil and bubble away gently, stirring continuously (and I mean all the time with no breaks) for 25 – 30 minutes.
When the mixture reaches the soft ball stage or 116oC, remove from the heat and add the vanilla extract.
Beat until the mixture becomes thick and pale in colour, then pour into the baking tray and leave to cool. When cold cut into 2.5cm squares.
For a variation, you could stir in 150g of organic chocolate rather than the vanilla extract, for a rich dark chocolate fudge.