by Sophie Whitbread

This recipe makes really soft, melt-in-the- mouth British-style fudge. A batch of super-creamy fudge makes a brilliant present for family and friends at birthdays and Christmas.

Use the iced water hack and you won't need a sugar thermometer.

Desserts

Storage

Store fudge in an airtight container in the fridge for up to three days.

Preparation

The ingredients for fudge need to be heated to the ‘soft ball’ stage (ie a temperature of 112-116C/234-240F). The mixture is then beaten until it cools to give the fudge a smooth, creamy consistency. If the mixture is not beaten sufficiently, it will set with large sugar crystals and the resulting fudge will be grainy.

Experiment with fudge recipes: try using brown sugar or maple syrup instead of refined white sugar – it can alter the taste dramatically. Alternatively, before the fudge sets, mix in ingredients such as nuts or dried fruit to add texture and flavour.