The first batch, vanilla fudge, turned out pretty well, as you can see from the picture below. The second...well, more about that later.
If you want to make fudge you could really do with having a sugar thermometer, as you have to heat the mixture to 118 degrees Celsius, and no higher.
You'll also need an 8" (approx) square tin, lined with baking parchment.
Here's what you do.
450g golden caster sugar
2 tbsp liquid glucose (you can find this in large supermarkets, in the baking aisle)
1 generous teaspoon of vanilla extract/paste
Place all the ingredients except the vanilla in a large saucepan. The pan needs to be able to accommodate at least twice the volume of your ingredients, because the mixture bubbles up a lot as it boils.
Heat the mixture over a low heat. As the sugar dissolves and the butter melts, stir with a wooden spoon. Keep stirring constantly as the mixture comes to the boil and bubbles up. If you don't keep stirring, sugar can catch on the bottom of the pan and burn.
As soon as the thermometer reads 118°C, take the pan off the heat and leave it for 10 minutes. Don't stir the mixture, just leave it alone. Oh, and don't try tasting it either, unless you feel like melting the inside of your mouth.
When the 10 minutes are up, add the vanilla and pour the lot into a large bowl, or into the bowl of a stand mixer. Whisk on medium speed for about 10-15 minutes, maybe even longer. You'll know when to stop whisking when the mixture loses its gloss, thickens up and turns lighter in colour.
As soon as you get to this stage, pour the fudge into the prepared cake tin and smooth the top, working quickly.
Leave overnight to set, then cut into squares and enjoy.
Oh - and as for that second batch of (chocolate) fudge? Well, let's just say it was reincarnated, and I now have a jar of delicious chocolate fudge sundae sauce sitting in the fridge!