A great treat that is easy to make at home at any time of year. These are also nice as edible gifts for the Christmas season.
Ingredients
Optional ingredients:
- 150 g5¼ oz glacé cherries
- 55 g2 oz stem ginger
- 150 g5¼ oz dark chocolate, chopped
- 85 g3 oz toasted hazelnuts
- 150 g5¼ oz raisins, soaked in 3 tbsp rum
Method: How to make Ultimate fudge
Grease and base line a 20cm square tin with baking parchment.
Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely.
Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice-cold water.
If using one of the optional ingredients, add it in whilst still in the pan and mix together carefully. Pour the mixture into the pre-lined tin and leave to set. Once hardened, cut into bite-size squares and serve. Alternatively, place the fudge in small boxes or tins for an edible gift.
