Fudges can be great to experiment with because there are so many different flavours you can add in.  When making fudge, make sure that you stir gently so that you can get the correct texture.  Normally you'll use granulated sugar however brown sugar also work well for nut fudges.  You can also use evaporated, condensed or fresh milk however evaporated milk will give you a creamier flavour.  If you are using sweetened condensed milk then you need to dilute it so that it's the same strength and consistency as regular milk.

The mixture should normally be cooked to a temperature of 238 F or until a little bit of the hot mixture forms a soft ball if dropped into cold water.  As soon as you see the mixture start to thicken you should pour it out onto the tin - please make sure that you don't allow the fudge to set whilst in the saucepan.

Vanilla Fudge

1/2 pint of evaporated milk
1 lb of granulated sugar
1 1/2 oz of butter
A few drops of vanilla essence

Put the milk, sugar and butter in a strong pan and heat gently until the sugar starts to dissolve, then bring the pan to the boil.  Allow to boil and stir gently then heat to a temperature of 238 F.  Remove the pan from the heat and add a few drops of essence.  Beat thoroughly until the mixture starts to thicken and then pour the mixture out onto a greased tin.  When it is cold and firm you can then cut it into squares with a knife.

Chocolate Walnut Fudge

1 lb of granulated sugar
1/2 pint of evaporated milk
1 oz of plain chocolate
2 tablespoons of cocoa
1 oz of butter
A pinch of salt
4 oz of chopped walnuts
1 teaspoon of vanilla essence
Nuts to decorate

Put all of the ingredients (except the nuts and the essence) into a pan and bring to a temperature of 238 F, keep stirring to prevent the mixture from burning.  Take the pan off the heat and add the essence and chopped nuts, beating well so that the mixture becomes thick and creamy.  Pour it out onto a greased tin and place pieces of walnut at regular intervals over the surface to decorate and then leave it to set.  Cut the fudge into squares when cold.

Orange Fudge

1 1/4 lb granulated sugar
1/3 pint of evaporated milk
2 oz of butter
2 teaspoons of grated orange rind
2 tablespoons of orange juice.

Put the sugar and milk into a sturdy pan over a moderate heat and stir occasionally until dissolved.  Add the butter, orange rind and juice and then stir gently while bringing the temperature to 238 F.  Remove from the heat and beat until it is the consistency of thick cream and pour into an oiled tin.  When it is just about cold, you can then cut it into squares.