Candy Cane Fudge

• 500 grams white chocolate
• 50 grams butter
• 1 tin sweetened condensed milk
• 1/2 tsp peppermint essence (optional)
• 8 crushed candy canes
• 150 grams milk or dark chocolate

1. Melt white chocolate, butter and condensed milk together and stir until smooth
2. Stir in peppermint essence
3. Melt milk chocolate and swirl into the top
4. Swirl in some crushed candy canes and then press crushed candy canes into the top
5. Refrigerate until set

Pistachio and Cranberry Fudge

• 1 can sweetened condensed milk (400 grams)
• 1 cup brown sugar
• 125 grams butter
• 40 ml liquid glucose
• 30 ml golden syrup
• 200 grams white chocolate chopped
• 1/3 cup chopped pistachios
• 1/3 cup dried cranberries

1. Place condensed milk, sugar, butter, glucose and golden syrup in a pan and stir over a low heat
2. Stir for 20 minutes or until mixture has thickened and turned pale brown
3. Stir in chocolate, pistachios, cranberries
4. Pour into a pan lined with baking paper
5. Refrigerate until firm and cut into squares

Chocolate Fudge (White or Dark)

• 2 1/2 cups caster sugar
• 500 ml cream
• 1 cup chopped chocolate (dark or white)
• 30 grams butter
• 1/2 tbsp liquid glucose
• 3/8 cup sifted cocoa (for the dark fudge only)

1. Line a swiss roll tin with baking paper
2. Place all ingredients in a heavy saucepan and stir well to combine
3. Bring to boil and then reduce heat - without stirring
4. Bring mixture to 114 degrees Celsius or soft ball stage
5. Remove from heat and using an electric beater to beat until thick and forms ribbons when beaters are lifted out of the mixture
6. Pour into fudge tray and leave to set overnight at room temperature
7. Cut into 2cm squares with a sharp knife
8. Keeps for 2 - 3 weeks in an airtight container - don't store in the fridge

Russian Fudge

• 3 1/2 cups sugr
• 125 grams butter
• 3 Tbsp golden syrup
• 1/2 cup milk
• 200 grams sweetened condensed milk
• 2 tsp vanilla essence

1. Place all ingredients in a saucepan and warm until sugar has dissolved.
2. Bring to a gentle boil and cool 15-20 minutes until soft ball stage is reached (120 degrees)
3. Remove from heat, add vanilla
4. Beat until creamy and thick
5. Spread into pan and score top 
6. Cut when cold

Fabulous Fudge (caramel or chocolate)

• 400 grams can sweetened condensed milk
• 1 cup firmly packed brown sugar
• 125 grams butter
• 50 ml liquid glucose (or corn syrup)
• 25 ml golden syrup
• 200 grams white or dark chocolate
• 1 tsp vanilla

1. Place all ingredients except chocolate and vanilla in large saucepan and still till butter melts and sugar dissolves. Bring to soft boil stage (116 degrees Celsius) and boil gently (stirring often) until it becomes thick and changes colour to dark caramel brown - about 6 minutes.
2. Stir in chocolate and vvanilla.
3. Place in tin lined with baking paper. 
4. Cool and cut into squares.

White Chocolate Caramel Fudge

• 2 cups sugar
• 250 grams butter
• 1/3 cup light corn syrup
• 2 x 395 gram tins of sweetened condensed milk
• 1 x 180 gram block white chocolate

1. Combine sugar, butter, corn syrup and condensed milk in a large pan
2. Stir without boiling until sugar is dissolved
3. Bring to boil
4. Simmer for 20 minutes until thickened and darkens slightly
5. Stir in chocolate and mix well
6. Spread into pan lined with baking paper
7. Cool and cut into squares

Pistachio and Apricot slice

• 80 grams butter
• 1 tin sweetened condensed milk
• 500 grams chocolate
• 1/2 cup shelled pistachio nuts
• 1 cup chopped dried apricots

1. Melt butter, condensed milk and chocolate over a low heat
2. Mix in nuts and apricots
3. Spread into lined slice tin
4. Put in fridge until set

Cream cheese fudge

• 225 grams cream cheese
• 225 melted chocolate
• 1 tsp vanilla essence
• 115 grams chopped nuts

1. Beat cream cheese till smooth
2. Beat in chocolate and vanilla
3. Stir in nuts
4. Refrigerate until set
5. Will keep for 2 weeks