Vanilla fudge

Method
Prep:5min  ›  Cook:15min  ›  Extra time:1hr setting  ›  Ready in:1hr20min 

1. Use kitchen paper to lightly grease a swiss roll tin with vegetable oil.
2. Place water, sugar and evaporated milk in a tall saucepan and heat gently, stirring until sugar has dissolved; add salt.
3. Stand a sugar thermometer in the pan. Bring to a rolling boil, stirring every 30 seconds or so to make sure it isn't burning or sticking to bottom of pan, until it reaches 116 degrees C on the sugar thermometer. This takes about 5 or 6 minutes. If you don't have a thermometer, you can test if the fudge is ready by dropping a small amount in a bowl of cold water. If you can roll it into a soft ball with your fingers - it's ready. Remove from heat and allow to cool for a few minutes, stirring every so often.
4. Add diced butter and vanilla, stirring well until butter has melted and the mixture starts to thicken and turn grainy. Pour into the tin, tilting or spreading the fudge to form an even layer.
5. When it begins to set, use a sharp knife to mark the fudge into small squares - this allows you to separate it into pieces when it has completely set.

Other ideas:

Try adding chopped nuts or raisins soaked in rum. Add these the same time as you add the butter.