Ingredients
450g granulated sugar
85g butter
150ml milk
170g evaporated milk
150g mixed dried fruits
few drops of vanilla extract
a little vegetable oil
Method
Tip the sugar, butter, milk and evaporated milk into a heavy-based pan and heat gently, stirring frequently, until the sugar has dissolved.
Bring the mixture to the boil, without stirring, and continue boiling until a temperature of 114C is reached on a sugar thermometer. If you don’t have one, you can test if the fudge is at this temperature by spooning a small amount of syrup into some iced water – it should form a soft ball.
As the temperature rises, stir the fudge occasionally (be careful as the mixture will be very hot), so that the sugar doesn’t stick and burn. Remove the pan from the heat, add the mixed dried fruits and vanilla extract, and beat the mix with a wooden spoon until thickened.
Pour the fudge mixture into an 18cm shallow square tin brushed with a little vegetable oil. Leave for about 10-15 mins or until almost set. It will set quicker in the fridge.
Using a sharp knife, mark the fudge into 36 squares and leave to cool. Wrap in