Combine evaporated milk, sugar, salt, vanilla extract, water, golden syrup, margarine, and liquid glucose in a heavy-based pan.

Stir constantly over medium heat until sugar dissolves and margarine melts.

Bring the mixture to a rapid boil, stirring constantly to prevent sticking.

Continue boiling until a sugar thermometer reaches 115°C (240°F), the soft ball stage.

Remove the pan from the heat and add vanilla extract (do not stir).

Allow the mixture to cool undisturbed on the side until it reaches 45°C (approximately 45 minutes).

Beat the mixture until it thickens and loses its glossy appearance.

Pour the beaten fudge into a prepared tin (e.g., 11inx7in roasting tin).

Refrigerate for 3 hours or until firm.

Optionally, dip the fudge pieces in melted chocolate and roll in chopped nuts for an added touch.