- Grease a 16 cm square tin with butter. Place all ingredients in a saucepan and bring to the boil. Boil for five minutes or until the mixture reaches the soft ball stage (or 110deg C on a sugar thermometer).
- Remove from the heat and beat for 1 minute until creamy. Spread into prepared tin and score the surface in squares.
- Set aside to cool, but slice before fudge gets completely cold or it may shatter.