Mince pie fudge

Add a lovely Christmas twist to delicious creamy fudge.

Makes 36 pieces • Ready in 30 mins, plus chilling time

450g 85g butter granulated sugar

150ml milk

170g evaporated milk

150g mixed dried fruit Few drops vanilla extract Vegetable oil

1 Gently heat the granulated sugar, butter, milk and evaporated milk in a heavy-based pan, stirring frequently, until the sugar dissolves.

2 Bring to the boil, stirring occasionally so that the sugar doesn’t stick and burn. (Take care; it will be very hot.) When the temperature reaches 114C on a sugar thermometer, remove the pan from the heat.

3 Add the dried fruit and vanilla. Beat with a wooden spoon until thickened.

4 Pour into a shallow 18x18cm tin brushed with a little oil. Leave for

10-15 mins or until it has almost set. It will set quicker in the fridge. Cut the fudge into 36 pieces and leave to cool. Wrap each piece in greaseproof paper. Per serving: 90 cals, 2.5g fat,

1.5g sat fat, 16g carbs

TIP If you don’t have a thermometer, check the temperature by spooning a little syrup into iced water – it should form a soft ball