15ml Vanilla Essence (make sure you use a good quality real vanilla essence like Neilsen Massey)
Melt the butter and stir in the sugar and milk over a gentle heat iIn a VERY large pan. It will bubble up a lot so you really do need the largest pan you have!
Continue stirring until the sugar is completely dissolved
Bring the mix to the boil. It will rise right up, like boiling milk
Stir the mix and keep watching while it bubbles away. Eventually it will start to subside. Keep stirring and watching
Once the mix is slightly caramelised and thickened, and catches on the edge of the pan as you stir, take it off the heat. Allow to cool for 5 minutes
Add the vanilla essence and then beat as hard as you can. Eventually it will become quite stiff and sugary. At this point tip it into a pre-prepared baking tray and smooth over as best you can. Mark out squares with a knife
Allow to cool before removing the pieces of fudge and storing in an airtight container till needed.