Instructions

1. Lightly grease and fully line a 20cm square cake tin.
2. Place 300ml double cream, 100ml milk, 100g butter, 300g caster sugar and 150g light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved. **
3. Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C-119°C (soft ball stage). ***
4. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C. This will only take a couple of minutes.
5. Add the vanilla (or any other flavourings at this stage) and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.
6. Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.
7. Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.

Tips

• * You don't need to use light muscovado, you can just use caster sugar if you want. I tried doing this with a bit less sugar than in the recipe - it's doable but you end up with a softer fudge.
• * Do ensure your pan holds at least 3 litres* before starting to make the fudge as it climbs up the sides of the pan during the boiling stage.
• *** Remember, this is incredibly hot. Do stir the syrup carefully so as to avoid splashing yourself. You may find it worthwhile to wear an oven glove whilst stirring.
• Allow the fudge to firm up at room temperature rather then placing it in the fridge.