This recipe can be varied by adding 1/2 cup chopped dried fruit, chopped nuts, a mixture of fruit and nuts, 3 tablespoons grated fresh coconut, or 4 ounces grated chocolate to the mixture just before it is poured out to cool. Vanilla sugar can be used instead of the plain granulated sugar and the vanilla extract.

1 1/4 cups milk
3 1/2 cups granulated sugar
8 tablespoons butter
2 teaspoons vanilla extract

Put milk into a heavy saucepan. Stirring all the time, add sugar and butter, and heat the mixture slowly until the sugar dissolves and the butter melts. Bring the mixture to a boil and cover the pan with a lid. Boil it for 2 minutes and then uncover it.

Clip a candy thermometer to the side of the saucepan. Without stirring, boil the mixture steadily for 10 to 15 minutes, or until it reaches the soft-ball stage.

Remove the mixture from the heat, dip the base of the pan briefly in old water, stir in the vanilla extract and let the fudge cool until it is lukewarm. beat fudge until it loses its glossy appearance and is thick and creamy. Pour it into a greased 8-inch square pan. Let the fudge cool completely before marking it into 1-inch squares with a sharp knife.