Fudge, the crumbly sugar overload kind.

I am sorry the video is no longer available.
I have been searching for a fudge recipe to perfect that is made the old fashioned way. As a kid I remember making it with milk, sugar, butter and vanilla essence. Every recipe I found used tinned milk in various forms, I searched and searched and eventually found this recipe. The video instructions say it takes about 20 minute, the ache in my arm muscles says more like 40-50 minutes. This is one of those kids in bed, nothing to watch on TV so how can I entertain myself? affairs. I have to say, it is worth the effort.
The fudge is sweet, crumbly and lovely. It tastes like the olden days. It isn’t the squashy Russian fudge kind, more like the English granny kind. 
 
The link to this fudge was from Video jug, I now have the app and have spent a little too much time watching random videos. Click here for the link .
The basic recipe is-

Fudge, the crumbly sugar overload kind.- Muffinmum.com

  • Servings: enough to go around a group
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300 ml milk

350 g caster or superfine sugar

100 g unsalted butter

1 tsp vanilla extract

Grease an 18cm square cake tin.

Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

Bring to the boil and boil for 15-20 minutes, stirring all the time.

When the mixture reaches the angel hair stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears

Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

Once set, cut the fudge into small squares and store in a sealed container.