Butter and line an 8x8 inch square tin with parchment paper. Set aside.

In a heavy-bottomed saucepan, add all of the ingredients. 

Over medium-low heat, stir until the sugars dissolve.

Once the sugar has dissolved, bring the mix to a simmer for roughly 3 minutes. You can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. (If you have a candy thermometer until the temperature reaches 116 °C / 240 °F) 

Remove from the heat and beat until the mixture becomes thick, around 2-3 minutes.

Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container in the fridge for up to 4 weeks.