This is a fabulous Fudge recipe, taken from the old BBC Forums - credit due to a poster called "agedashi" who experimented like a woman heading for tooth rot to get the perfect balance of sweetness, creaminess and graininess.
I have made this recipe several times -occassionally with part brown suger, sometimes small part molasses...I haven't made it in ages and I'm so grateful that the BBC archived the old forum.
Personally I like food wrapped in cellophane. 
Vanilla Fudge
1lb/450g granulated sugar
4oz/125g butter
1/2 pint of milk/condensed milk (I used 1/8 pint condensed and made it up to 1/2 pint with milk - if you're using less than 1/4 pint condensed, add more sugar at your discretion to make up the sugar content)
seeds from half a vanilla pod
Butter a tin about 6 x 8in/15 x 20cm and line it with baking parchment. Put all the ingredients together in a pan, and stir over a low heat until the sugar and butter have dissolved.
Bring to quite a fast boil, and continue cooking until it reaches 116C on a sugar thermometer. If no sugar thermometer, boil for about 20 minutes STIRRING CONSTANTLY, until the colour changes from a creamy colour to a light brown (squirrel?!). Take care not to burn, it's easily done.
When it reaches the correct temperature/colour/soft ball stage, remove from the heat and leave to cool for a couple of minutes. Then start stirring vigorously for about five minutes, or until the gloss is going, it's getting thick and going flaky around the sides of the bowl. The longer you beat the cooling fudge the grainier/harder the texture will be.
Pour quickly into the lined tin and leave to set. As it cools, cut into squares with a sharp knife.