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From Jo Seagar. If you like a smooth creamy luxurious fudge, not at all sugary or hard, and one that is easy to cut into portions without crumbling, then this is the one. Definitely not part of a daily diet. Make for special occasions only.
- Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.
- Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.
- Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer.
- Stir often to prevent it catching on the bottom – I find a silicon spatula the best gadget to stir with.
- Remove from heat and stand until the bubbles subside.
- Stir in the chocolate and vanilla until melted and smooth.
- Pour into the prepared tin and smooth the surface.
- Cool to room temperature (about 3 hours) then refrigerate until firm.
- Cut into squares.
- Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky.