- 50g / 2oz / 4 tbsp unsalted butter (extra for greasing)
- 450g / 1lb / 2 cups granulated sugar
- 300ml / 1/2 pint / 1.25 cups double cream
- 150ml / 1/4 pint / 2/3 cup milk
- 45ml / 3 tbsp water (or orange, apricot, cherry brandy or strong coffee)
Grease a 20cm / 8inch shallow square tin.
Place the butter, sugar, cream, milk and water (or substitute) into a large heavy-based saucepan. Heat very gently until all the sugar has dissolved.
Bring the mixture to a rolling boil, until the fudge reaches the soft ball stage.
To determine when this has happened, if you don't have a sugar thermometer, drop a spoonful of the mixture into a bowl of very cold water.
If you can roll the cooled mixture into a ball in the water, and it does not keep its shape when lifted out, then you are there.
Remove the saucepan from the heat and beat thoroughly until the mixture starts to thicken and become opaque.
Pour the fudge into the prepared tin, being careful, as it will be very hot!
Leave to cool, until it is almost set. Using a sharp knife mark the fudge into small squares and leave in the tin until quite firm.
Turn the fudge out onto a plate, then turn the plate upside down onto a board, leaving the fudge the right way up. Using a long bladed knife, cut into neat squares.
To decorate you can either dust with icing (confectioners) sugar, or drizzle with melted chocolate.
This would certainly be one of my favorite gluten free Christmas gifts!