Creamy vanilla fudge & chocolate peppermint crisp squares

Indulgently rich and delicious as ‘normal’ treats, and can be enjoyed by everyone in the family.

Creamy vanilla fudge
Makes: 12 large squares
Preparation time: 30 minutes, plus setting time

• 470ml (400g) sugar
• 150ml evaporated milk
• 65ml (60g) butter
• 25ml golden syrup
• 1 can condensed milk
• 5ml vanilla essence

1 Heat the sugar, evaporated milk and butter together in a saucepan. Stir over a low heat until the sugar has dissolved. Add the syrup and condensed milk.
2 Bring to the boil, then reduce the heat and simmer until the mixture reaches 112°C or soft-ball stage. (Drop a small ball of the mixture into a small bowl of cold water. The mixture should form a soft ball when you roll it between your fingers.) Stir continuously.
3 Once it has reached soft-ball stage, remove from the heat and leave to cool slightly. Stir in the vanilla essence and then beat with a wooden spoon until the fudge begins to form crystals and to thicken.
4 Pour into a greased 23 cm loaf tin and leave to set. Remove from the tin and cut into squares with a sharp knife.

Chocolate peppermint-crisp squares
Makes: 10 large squares
Preparation time: 30 minutes, plus refrigeration time
Cooking time: 5 minutes

• 375ml (320g) sugar
• 150ml evaporated milk
• 30ml butter
• 500ml (115g) white marshmallows, cut into smaller pieces
• 300g dark or milk chocolate, chopped
• 5ml vanilla essence
• 2 bars Peppermint Crisp, broken into pieces

1 Line a 23cm loaf tin with foil. Heat the sugar, evaporated milk and butter together in a saucepan. Bring to the boil, stirring constantly. Boil for four to five minutes then remove from the heat.
2 Stir in the marshmallows, chocolate and vanilla essence. Stir quickly until the marshmallows have melted. Pour into the lined pan and sprinkle the peppermint crisp over the top. Leave to set in the fridge for 24 hours, or longer.
3 Remove from the tin and peel off the foil, then use a sharp knife to cut into blocks.

Good idea
If you would prefer to make smaller blocks, use a 23cm square tin.