Line an 8 inch square tin with baking parchment. Place ingredients in a deep, heavy based saucepan, over low heat stir until sugar has dissolved.

Raise heat to medium, bring to the boil, stirring constantly, simmer for 10 -15 minutes until a little of the mixture dropped into a cup of cold water forms a soft ball. If you have a candy / sugar thermometer it will be 118- 120c. It is essential to scrape the bottom of the pan whilst stirring to prevent the fudge catching or burning.

Remove from the heat and,using a wooden spoon, beat the fudge until it thickens and starts to set, this should take about 10 minutes (if you have a food mixer pour the mixture into the bowl and use the beater or dough hook to beat the fudge, this is both easier and quicker)

Pour mixture in to prepared tin and level top, allow to cool completely. Remove from tin, remove paper. Cut into 1/2 - 1 inch squares. Store in airtight container.

You can add 1/2 teaspoon vanilla essence, or dried fruit, nuts or chocolate chips halfway through step 3.

Beware when working with boiled sugar mixtures, they are VERY hot and will stick to your skin if you are careless !!!