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by Annie Rigg from Sweet Things (Kyle Books)

Although delicious, the classic combination of rum & raisin seems to me a little dated & reminiscent of the 1970s, & so here I’ve given the dried-fruit-&-alcohol double act a modern twist, bathing dried soft cherries, which I love, in cherry brandy & vanilla. However, if you prefer, just use the same quantity of raisins & soak them in rum.

Makes about 50 pieces

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Ingredients

Sunflower oil for greasing

100g dried cherries

3-4 tbsp cherry brandy

½ vanilla pod

450g caster sugar

50g golden syrup

2 tbsp liquid glucose

170ml evaporated milk

170ml full-cream milk

50g unsalted butter

Pinch of salt

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EquipmentÌý

18cm square baking tin

Sugar thermometer

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Method

Grease the base & sides of an 18cm x 18cmÌý (7in x 7in) baking tin with oil & line with a sheet of non-stick baking parchment.

Place the dried cherries in a small saucepan & add the cherry brandy.

Cut the vanilla pod to expose the seeds & add to the dried cherries.

Set the pan over a low heat for about 3 mins to warm the brandy but don’t allow it to boil. Remove from the heat & leave to cool, stirring occasionally, so that the cherries soak up all of the vanilla-infused brandy.

Half fill the sink with cold water.Ìý

To make the fudge, tip the remaining ingredients & the brandied vanilla pod into a large saucepan (ideally one with a capacity of 2½L) & set over a low heat to melt the butter & dissolve the sugar.

Pop the sugar thermometer into the pan & raise the heat to bring the mixture to the boil – at this stage it will be a deep creamy colour, but as it reaches the required temperature, it will turn a rich caramel colour

Stirring frequently, continue to cook on a steady low-medium heat until the fudge registers 114°C (237°F) on the sugar thermometer.

Slide the pan off the heat & plunge the base into a sink of cold water for 20 seconds to arrest the cooking.

This fudge is perfect if you’re not in the mood for thermometers and all that gubbins.Ìý It’s also a cracking recipe if you have keen little chefs.Ìý Feel free to add your own favourite ingredients.Ìý Here, I’ve used sugar-coated chocolates, but you can use jelly buttons, chocolate buttons or sprinkles.

Makes about 49

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Takes around 15 mins to make, plus chilling

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Ingredients

60g (2 ½ oz) unsalted butter, chopped, plus extra to grease

125g (4 ½ oz) milk chocolate, chopped

125g (4 ½ oz) dark chocolate, chopped

200g condensed milk (NOT evaporated milk)

1 tsp vanilla extract

Sugar-coated chocolates, or other sweets of your choice

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Method

1.ÌýÌýÌýÌýÌýÌý Generously butter a 17cm (6 ¾ in) square tin and line with baking parchment.

2.ÌýÌýÌýÌýÌýÌý Heat 5cm (2in) water in a pan.Ìý Pop a heatproof bowl on top of the pan, making sure the bottom of the bowl is not touching the water.Ìý And the two types of chocolate, the butter, condensed milk and vanilla extract to the bowl.

3.ÌýÌýÌýÌýÌýÌý Reduce the heat to the lowest setting and allow the chocolate and butter to melt

4.ÌýÌýÌýÌýÌýÌý Take the pan off the heat and have fun stirring all the ingredients together.Ìý Please be careful, the bowl is hot.

5.ÌýÌýÌýÌýÌýÌý Pour into the prepared tin and scatter over your chosen sugar-coated chocolates or sweets, pushing them gallantly into the fudge so that they stick.Ìý Cool, then chill overnight.

6.ÌýÌýÌýÌýÌýÌý Remove from the fridge, cut into squares and get stuck in.

By Miss Hope & Mr Greenwood from Sweets Made Simple (Â鶹ԼÅÄ Books)

I am informed that my American chums eat 3 pounds of peanut butter per person every year; apparently enough to cover the floor of the Grand Canyon.

Makes 50

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Takes 30 mins to make and a couple of hours to set

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Ingredients

500g (1lb 2oz) caster sugar

250ml (8fl oz) evaporated milk

2 tsp double cream

100g (4oz) unsalted butter

2 large rounded tbsp. crunchy peanut butter

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Method

1.ÌýÌýÌýÌýÌýÌý Line a 20cm (8in) square baking tin, 4cm (1 ½ in) deep, with baking parchment.

2.ÌýÌýÌýÌýÌýÌý Place the sugar, evaporated milk, double cream and butter into a large deep, heavy-bottomed pan over a gentle heat.Ìý Stir the mixture with a wooden spoon until the sugar has dissolved – this takes about 5 mins.

3.ÌýÌýÌýÌýÌýÌý Turn up the heat to medium, place your sugar thermometer in the pan and bring the mixture to the boil – it will double in size, so put the cat in a safe place.

4.ÌýÌýÌýÌýÌýÌý Bring the mixture up to 100c (215F), stirring occasionally, then lower the heat to a gentle boil.Ìý Boil for a further 10 mins, stirring more frequently now as it does have a tendency to catch and caramelize on the bottom.Ìý Take care when the thermometer reaches 118c (244F), as at this point the mixture burns easily.Ìý Remove from the heat.

5.ÌýÌýÌýÌýÌýÌý Using an electric hand whisk or food processor, on indeed a wooden spoon, beat the mixture for 5 mins and then add the peanut butter.Ìý Beat for a further 5-10 mins or until the mixture loses its shine, thickens up and starts to appear grainy.Ìý Pour into the prepared tin.

6.ÌýÌýÌýÌýÌýÌý Set aside to cool.Ìý After about 1hr, score the surface into rough squares with a knife.Ìý Once cold and firm, break into squares.

…the fudge equivalent of winceyette pyjamas.Ìý What better than to fold some old school sticky ginger cake, cream and coffee into a smooth, yielding fudge with a Ìýforth latte topping?

Makes 49

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Takes about 40 mins to make plus chilling

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Ingredients

50g (2oz) salted butter plus extra for greasing

75g (2 ½ oz) sticky ginger cake, thinly sliced

500g (1lb 2oz) caster sugar

150ml (5fl oz) double cream

135ml (4 ½ fl oz) full-fat milk

1 tsp ground ginger

2 tsp ground espresso coffee

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Method

1.ÌýÌýÌýÌýÌýÌý Boldly butter a 17cm (6 ¾ in) square tin and line with baking parchment.Ìý Preheat your grill to medium

2.ÌýÌýÌýÌýÌýÌý Now lay the ginger cake slices on a baking sheet.Ìý Grill until toasted on both sides.Ìý Allow to cool and then chop it up roughly.Ìý Taste to make sure it’s lovely.

3.ÌýÌýÌýÌýÌýÌý Now put the sugar, cream, milk, butter and 3 tbsp of water in a large deep pan – I use a 24cm (9 ½ in) diameter pan, and heat gently over a very low heat for about 15 mins, until the sugar has dissolved.

4.ÌýÌýÌýÌýÌýÌý Wedge a sugar thermometer into the pan and turn the heat up a notch until the mixture starts to bubble.Ìý Hold it at this point, adjusting the heat accordingly and cook until the mixture reaches 116c (240F).Ìý If you don’t have a thermometer, cook at the steady pace for about 15 mins.Ìý Give the mixture a stir every now and then.

5.ÌýÌýÌýÌýÌýÌý As soon as the temperature has been reached, pour about a quarter of the ooze into a metal bowl and set aside.Ìý Add the ginger and the coffee to the pan and beat it with vigour for a minute.Ìý Stir in the chopped cake, which dissolves into the mixture and continue to beat well for 5-8 mins until the mixture has cooled a little and starts to thicken round the edge.Ìý It’ll be coming away from the edges of the pan.

6.ÌýÌýÌýÌýÌýÌý Pour into the prepared tin. Give the plain fudge mixture a quick beat and spoon dollops over the top.Ìý Use a skewer to marble the layers – it should look fluffy like a latte.

7.ÌýÌýÌýÌýÌýÌý Allow to cool then chill for a couple of hours.Ìý Cut into squares and eat.