Ingredients

For the fudge

1 1/4 cups milk

12 oz superfine sugar

3 1/2 oz unsalted butter

1 tsp vanilla extract

Oil, to greas the pan



For the ganache



8 oz. semi-sweet chocolate (chopped, or high quality chips)

1/2 cup heavy cream

Directions

1. Grease an 18cm square cake pan.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. When it has cooled pour on the layer of chocolate ganache.*See below for directions.
8. Once set, cut the fudge into small squares and store in a sealed container in the refrigerator.
To Prepare the Ganache
9. Place the chocolate in a medium bowl. In a saucepan, or in the microwave, bring cream to a boil. Pour boiling cream over the bowl of chocolate. Allow to sit for 2 minutes. With a small whisk or fork, gently bring the cream and melted chocolate together until thoroughly combined, smooth and shiny.
10. Pour chocolate ganache over the cooled fudge.  Use a small offset spatula to smooth and level.

Original Creamy Vanilla Fudge With Chocolate Ganache Recipe Recipe found at Grandmothers Kitchen Recipes.