Makes approximately 56 squares
Preparation time 45 minutes
1 Heat the sugar and 250ml water in a heavy-based saucepan over a low heat. Stir until the sugar has dissolved.
2 Add the butter, condensed milk and golden syrup. Bring the mixture to the boil, then reduce the heat.
3 Simmer for about 10 minutes, stirring frequently to prevent the mixture from burning. Simmer for a further 10 minutes, stirring constantly until the temperature measures 112oC on a sugar thermometer or until the mixture reaches the soft-ball stage (a little of the mixture forms a soft ball when it is added to cold water). Remove the fudge mixture from the heat and stir in the vanilla essence. Beat with a wooden spoon until the mixture starts to thicken.
4 Pour the mixture into a greased and lined 24cm square baking tin. Sprinkle with pastel confetti or colourful sugar crystals and press lightly. Leave to set, then cut into 3 x 3cm squares.
RUM-AND-RAISIN CHOCOLATE FUDGE
Makes approximately 40 bars
Preparation time 40 minutes
1 Grease and line a 20cm square pan. Heat the sugar, evaporated milk, chocolate and syrup in a saucepan over a low heat. Stir now and again. Once the sugar has dissolved, simmer for 15 to 20 minutes or until soft-ball stage. Stir gently every few minutes to prevent the mixture burning.
2 Remove from the heat and stir in the butter, then allow to stand for 10 minutes. Add the rum essence and raisins and stir vigorously until the mixture loses its gloss and starts to turn fudgy. Pour into the prepared pan. Leave to set. Cut into rectangles 2 x 5cm.
You will need
1 Spray the box with spray glue and cover with scrapbook or wrapping paper. Use the craft knife and mat to trim the edges and to cut a window in the lid of the box. Stick acetate with double-sided tape inside of the lid to cover the window. Fold the box into shape.
2 Cut the fudge to fit in the bags and seal with a sticker or place a few pieces in each box. Decorate with ribbon.
Text and image: Ideas magazine