Put all the ingredients in a heavy based sauce pan. Put on a low heat, slowly melt all the ingredients together until you have achieved a smooth consistency. Turn up the heat a little and bring the fudge mixture slowly to the boil, stirring all the time and ensuring no mixture is left on the sides of the pan to crystallise.
Put a glass of cold water in the fridge. Keep mixture boiling for about 10 - 15 minutes until it reaches a temperature of between 113°c and 115°c on a sugar thermometer, making sure to stir all the time to prevent sticking on the sides and the bottom of the pan. Check the fudge also by dropping a small amount in the glass of cold water to see if a ball forms when dropped in.
Leave to cool for 5 minutes. Then transfer to a mixer and beat for around 10 - 15 minutes. If you like your fudge softer just beat until the mixture comes away from the sides of the bowl, for a more crumbly fudge beat for longer.
Spread the fudge out onto a sheet of grease proof paper and shape to desired size and thickness - alternatively place in a greased and lined 20cm square tin. Leave to cool and then cut into squares.
* add different flavours before beating the fudge to make more exciting flavours.