CHRISTMAS FUDGE RECIPE RECIPES

Fill a small bowl with ice-cold water and have it next to the hob. Grease and line an 18cm-square cake tin with baking paper.

Put the sugar, cream and butter in a large, heavy-based saucepan. Heat gently until all the sugar has dissolved and the butter has melted, then increase the heat and bring to the boil. Boil, without stirring, for 8-10 minutes. Test the mixture is done by dropping a little into the cold water – it should set into a ‘soft ball’ consistency.

Remove the pan from the heat and allow the fudge to sit for 5 minutes. Beat in the vanilla using a wooden spoon, then beat for a further 4-5 minutes until thickened. Pour into the prepared tin and sprinkle over the chocolate chips, stars and sprinkles. Allow the fudge to completely cool, then chill in the fridge for 2 hours until set. Cut into small squares to serve or package up as gifts.

1. Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.
2. Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
3. Off the heat, beat with an electric mixer until thick. Pour into a lined 20cm x 20cm tin and spread out evenly with a spatula.
4. Leave to cool, then chill in the fridge for 2 to 3 hours to set. Sprinkle with a pinch of sea salt, cut into 2 to 3cm squares and serve.

1. Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.
2. Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
3. Off the heat, beat with an electric mixer until thick. Pour into a lined 20cm x 20cm tin and spread out evenly with a spatula.
4. Leave to cool, then chill in the fridge for 2 to 3 hours to set. Sprinkle with a pinch of sea salt, cut into 2 to 3cm squares and serve.