Prepare the ingredients, let mum do the cooking, then bag, box or wrap for a real treat for dad!

IMPORTANT WARNING:
Due to the high temperatures involved and potential splashing of mixture, we strongly recommend children are kept away from the cooking process.

White Chocolate & Cranberry Fudge
Ingredients:
1kg caster sugar
450ml double cream
60g butter
60g liquid glucose (most supermarkets sell it in the cake making aisle)
210g white chocolate
50g dried cranberries

Method:
1. Add the sugar, cream, butter and glucose to a large heavy-based pan. Bring to the boil or up to a temperature of 118°C.

2. Once the fudge mix has reached the correct temperature, take off the heat and add the chocolate and cranberries.

3. Mix well then transfer to a greaseproof-lined tray (23cm x 33cm). Bang the tray a couple of times on a flat surface to level the fudge and remove any air bubbles.

4. When almost cool, score the fudge with a large knife to whatever size you like, then leave to cool before cutting it completely.

Milk Chocolate Fudge
Ingredients:
750g caster sugar
250g liquid glucose
315g double cream
375g milk chocolate, roughly chopped
75g butter

Method:
1. As before, combine the sugar, glucose and double cream and heat until it reaches 118°C.

2. Remove from the heat and mix in the chocolate and butter, stirring as they melt until fully incorporated and the mixture is smooth and even.

3. Transfer to your greaseproof-lined tin(s). I used a 17cm x 27cm and an 18cm x 18cm. Leave to cool then cut to whatever size you like.

Dark Chocolate Fudge
Ingredients:
200g dark chocolate
210ml double cream
340g caster sugar
170ml liquid glucose
60g butter

Method:
1. As before, combine the sugar, glucose and double cream and heat until it reaches 118°C.

2. Add the butter and return to the boil, checking it reaches 118°C again.

3. Remove from the heat and stir in the chocolate until it is completely mixed in.

4. Transfer to your greaseproof-lined tin (I used the 17cm x 27cm tin for this recipe). Leave to cool before cutting up.

Useful Equipment:
Sugar thermometer. If you don’t have one, you need to bring the mixture to the soft ball stage, which will take around 10-15 minutes. Test by dropping a bit of the mixture into cold water and see if it forms a ball.