How to make fudge video

Points to remember

• Pour the double cream into a saucepan along with the caster sugar and liquid glucose.
• Slowly heat them together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan.
• Turn up the heat and boil rapidly until the bubbles in the mixture look small and even.
• You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers.
• If you have a sugar thermometer, the temperature should be 119˚C
• Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
• Pour into a prepared tin and sprinkle with the white chocolate. Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon.
• Leave the fudge to set overnight.
• Take the fudge out and cut it into squares. It’ll keep for up to 2 months in an airtight container.

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