Use kitchen paper to lightly grease a swiss roll tin with vegetable oil.
Place water, sugar and evaporated milk in a tall saucepan and heat gently, stirring until sugar has dissolved; add salt.
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.
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.
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.
Try adding chopped nuts or raisins soaked in rum. Add these the same time as you add the butter.
I would love to try this recipe but we don't have evaporated milk in my country, so I will have to make my own. In order to do that I would need to know how much evaporated milk this recipe needs. According to Waitrose's site, evaporated milk comes in tins of either 170 gr or 410 gr. Please help. Thank you - 16 Feb 2014
love it! added a sprinkle of sea salt to the top as i love salted caramel flavour! Shame this is for presents, as the piece i tried tasted amazing, rich and delish! thanks! (though it has taken a hour to heat up!) i did get 56 pieces from one batch (and FYI the can was 410mls of evaporated milk - 20 Dec 2014
This was my first attempt making fudge and didn't have a sugar thermometer. It took a little longer than 5/6 mins for my fudge to roll from the water test, It took about 10 mins. So easy to make and very tasty.. - 28 Nov 2014