Serves: Makes 1kg
Place the ingredients into a non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).
Pour into the prepared 20cm (8”) square tin lined with baking parchment and leave to cool before cutting into squares.
Recipe courtesy of Carnation