White Chocolate Fudge

Method

1. Put the golden caster sugar, butter, salt and milk into a large heavy pan and heat gently until the sugar has dissolved completely.

2. Increase the heat and bring to the boil, stirring all the time with a wooden spoon. Boil for 5 minutes or until it reaches the soft ball stage on a sugar thermometer (or until a drop of the mixture forms a soft ball when dropped into a glass of very cold water)

3. Remove from the heat and stir in the vanilla extract and chocolate. Stir until the chocolate has melted and the mixture is smooth.

4. Pour into a buttered 18cm square tin and chill for a few hours until firm.