Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) with a sharp knife. It's best to use a non-stick saucepan to make fudge as it is less likely to catch and ...
Store fudge in an airtight container in the fridge for up to three days. The ingredients for fudge need to be heated to the ‘soft ball’ stage (ie a temperature of 112-116C/234-240F).
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The 25th of October is World Pasta Day. What better reason to whip up a spring-friendly pasta, big on bright, zesty flavours and perfect for a Friday night in? Dumplings are an activity as much as ...