Fudge eaters will want to try this vanilla fudge recipe
Line an 8x8 inch baking pan with aluminum foil, going up the sides.
Grease the foil on the bottom and sides with a little butter.
The foil makes it easier to remove the fudge.
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 soft-ball stage (234°F-240°F) 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).
When it has cooled pour on the layer of chocolate ganache.
(*See below for directions).
Once set, cut the fudge into small squares and store in a sealed container in the refrigerator.
Place the chocolate in a medium size heat proof bowl.
In a saucepan, bring cream to a boil.
Pour boiling cream over the bowl of chocolate.
Allow to sit for 2 minutes. With a small whisk or fork, gently bring the cream and melted chocolate together until thoroughly combined, smooth and shiny.
Pour chocolate ganache over the cooled fudge.
Use a small offset spatula to smooth and level.