* Oil for greasing
* 284 ml (1/2 pint) Milk
* 310 g (11 oz) Caster sugar
* 110 g (4 oz) Butter
* 1 teaspoon Vanilla extract

===Method===
* Grease an 18 cm (7") baking tray.
* In a large (see footnote If possible, use a pan at least four times the volume of the mixture; if using a smaller pan, the mixture must be heated more slowly to avoid it boiling over and so will take much longer (30-40 min) to reach the soft-ball stage below) heavy-based/thick-bottomed pan, add the Milk, Sugar and Butter.
* Heat gently, stirring constantly, until the Sugar has dissolved and the Butter melted.
* Bring to the Boil and boil for 15-20 minutes, stirring constantly.
* When the mixture reaches the soft-ball stage - 116°C (240 ° F) on a sugar thermometer, remove from the heat and stir in the Vanilla.
* Allow to cool for 5 minutes.
* Beat the mixture with a spoon for a few minutes until it starts to thicken and it loses its shine.
* Pour into the baking tray tin and leave to set at room temperature. Don't refrigerate.
* Once it has set, cut the Fudge into bite-sized squares and store in an air-tight container.
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