Method

1. Grease a cake tin that is approximately 8 inches by 8 inches in size. Cut two sheets of baking paper to the width of the tin.
2. Criss-cross the paper sheets to line the tin, ensuring they extend over the sides for easy removal of the fudge once set.
3. In a medium, heavy-based saucepan, combine the first three ingredients.
4. Bring to a boil over a high heat until the sugar dissolves completely.
5. Turn heat down to medium. Add the condensed milk and golden syrup.
6. Continue at a gentle boil, stirring often. Continue cooking until it reaches the soft ball stage, or 250°F, which will take another 10-15 minutes.
7. Remove the saucepan from the heat and let the mixture cool for 5 minutes. Stir in the vanilla and salt.
8. Use an electric mixer to beat the fudge until it becomes creamy, thick, and loses its glossy sheen.
9. Pour the fudge into the prepared tin.
10. Leave it to cool. Refrigerate until it sets.
11. Once the fudge is set, use the baking paper to lift it out of the tin. Place it on a chopping board and cut the fudge into small squares for serving.