Make a homemade gift

Vintage vanilla fudge

Cuts into 36 Prep 10 mins plus Q Q overnight cooling Cook 40 mins Q

450g golden caster sugar 400g double cream 50g butter 1 tbsp glucose syrup 1 tbsp vanilla bean paste

1 Line a 20cm square cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Heat to dissolve the sugar and melt the butter, stirring now and again.

2 Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup. Bring the syrup to a steady boil and keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.

3 Remove the pan from the heat and leave undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.

4 Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more.

5 Before it sets completely, quickly pour the fudge into the tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces. It will keep, in a sealed container, for up to two months. PER PIECE 118 kcals, fat 7g, saturates 4g, carbs 13g, sugars 13g, fibre none, protein none, salt none