Box up these melt-in-the-mouth sweet, buttery cubes - they make a fabulous gift for any occasion
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Fudge know-how: sugar crystals
Fudge gets its melt-in-the-mouth consistency from the small sugar crystals that are created by beating the mixture as it cools. If you beat the mixture before it has cooled to 110C, you will encourage larger crystals to form, which can result in a grainy texture.
Fudge know-how: temperature
You need to be precise when making sweets and confectionery, so it’s worth investing in a sugar thermometer.
Fudge know-how: best results
For the best result, beat the mixture until it has almost set, then pour into a tin and smooth over.