Fudge

Paul Lynch
Sweets
  • 225g/8oz butter
  • 900g/2 lb light brown sugar
  • 400ml/14 fl oz evaporated milk
  • 200ml/7 fl oz water
  • 3 tsp vanilla extract

Swiss roll tin 23x33cm / 9x13 in

Melt the butter over a low heat; add milk, water, sugar vanilla extract and dissolve. Simmer to soft ball stage; takes 2-3 minutes.

Pour into tin and allow to cool.