Add the condensed milk, caster sugar, milk and butter into your saucepan and attach a sugar thermometer. On a low heat gently stir the mixture until the sugar had dissolved and the butter has melted.

Taking your coloured food gel add a small ball into your mixture, building up the colour and mixing until the colour is dispersed throughout your mixture.

Increase the heat a small amount still keeping it quite low and continue to gently stir the mixture until boiling. Once boiling let the mixture simmer whilst still continuing to gently stir, until it reaches 113-115 degrees Celsius which is the soft ball stage. This usually takes around 10-15 minutes.

Once at temperature turn off the heat and stir in your vanilla flavouring.

Leave the mixture to cool (do not stir at this stage) until it gets down to 110 degrees Celsius.

Pour your mixture into your stand mixer with the paddle attachment (you can also do this process by hand if you down have a stand mixer) and beat the mixture until it looses its glossy finish and thickens up.

When the mixture comes away from the side of the bowl ( a little like dough) your fudge is ready to place into your moulds.

Once pushed into your moulds it will still be a little warm to the touch, so leave to fully cool before placing it into the fridge for around 3 hours, or until firm.

You can then remove from your mould and decorate as you like.