Making fudge can be a bit of a faff but it is worth it. This recipe uses double cream instead of condensed milk giving the fudge a lovely texture and creamy taste. To make this recipe you will need a thermometer to measure the temperature of the mixture as it cooks and cools. Follow the temperature advice; I did not do this the first time I made fudge and ended up with a soft toffee which was OK but not fudge.
If you want to add chocolate or nuts or dried fruit to your fudge do so once the mixture reached the 60 degrees C point.