I know Lilian hates flavoured fudge in Christmas at Rosie Hopkins' Sweetshop but I rather like it, so feel free to experiment with mint, rum etc. And of course at the very least you have to use the vanilla essence.
You will need:
350 g caster sugar
100 g unsalted butter
1 tspn vanilla extract
To make the fudge:
Butter a long container for setting first, and line with baking paper.
Then over a very low heat put the milk, caster sugar and butter in a heavy pan. Bring to the boil (I say this every year, but please remember how hot this stuff gets), and keep stirring continuously.
Fetch a glass of ice water. When it looks and smells ‘fudgy’, drop a little of the mixture off a spoon into the ice water. It should form a soft ball and then you know it’s ready.
You can add the vanilla, plus chopped nuts, little marshmallows or anything you want to fudge once it has hit that stage. Just mix it in well until the glossiness has gone.
You can set this at room temperature (it can go a bit weird in the fridge) and cut when entirely cool. OH YUM.
Christmas at Rosie Hopkins' Sweetshop by Jenny Colgan is published by Sphere.