1. Prepare the tray

    Lightly grease and line a 20cm-square baking tray with tin foil or nonstick baking paper.

  2. Heat the ingredients

    Heat 450g golden caster sugar, 300ml single cream and 100g cubed salted butter in a heavy-based medium saucepan over a medium-low heat for 5-6 mins, stirring constantly, until the butter has melted and the mixture is combined.

  3. Bring to a boil

    Turn up the heat to medium-high and bring to a rolling boil. It’s important not to overcook the mixture, so stir constantly to stop it catching on the bottom of the pan. After about 10 mins the mixture will thicken slightly, taking on a golden caramel colour.

  4. Test the mixture

    To test if the mixture is at the right stage, use the soft ball test. Put a teaspoon of the mixture into some iced water. It will drop to the bottom of the glass in small ribbons.

  5. Form a soft ball

    Scoop the mixture out of the glass with your fingers – you should be able to form it into a soft ball.It should be soft enough to flatten – if so, remove the pan from the heat.

  6. Use a thermometer

    Alternatively, if you have a kitchen thermometer, use this instead of the soft ball test; when the mixture reaches 116°C, remove the pan from the heat. Leave to cool for 5 mins, or to 110°C.

  7. Add the vanilla

    Once the fudge has cooled slightly, beat in 2 tsp vanilla extract. Continue to beat the mixture for about 5 mins, until the mixture is very thick and has lost its shine.

  8. Beat the mixture

    The mixture will become thicker and harder to beat; keep beating for a few extra mins if the mixture is still loose.

  9. Fill the baking tray

    Spoon the mixture into the lined baking tray and flatten the surface until it is smooth and level.

  10. Slice the fudge

    Leave to cool for 1 hr at room temperature then slice into approximately 25 squares.

  11. Enjoy!

    Store in a plastic container in the fridge for up to 2 weeks.

    Fudge HERO mini

    Calories 540 (21.6%), sugar 19.4g (22%), fat 6g (9%), saturates 3.8g (19%), salt 0.09g (2%), based on 25 servings.

  12. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this delicious fudge. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    100g salted butter, cubed, plus extra for greasing
    450g golden caster sugar
    1 x 300ml pot single cream
    2 tsp vanilla extract
    ice water, or a kitchen thermometer, for testing