Let's move onto the recipe...
This is a large quantity that will make about 1¼ pounds (570 grammes) of fudge, but I've found it can be easily halved or even quartered. Just be really careful when making small batches because it can burn or crystallise easily.
- 16 ounces (450 grammes) caster sugar
- 4 fluid ounces (120 millilitres) cream
- 4 fluid ounces (120 millilitres) milk
- 4 ounces (115 grammes) butter
- Finely grated zest of 1 orange or a few drops of orange essence
- Orange food colouring
- 6 ounces (170 grammes) milk or dark chocolate
- 1½ ounce (40 grammes) sunflower oil
- Optional: sugar strands, hundreds and thousands or coloured sugar
- Prepare an 8 inch (20 centimeter) square tin by either greasing it lightly or lining it with non-stick baking paper. You could also use a silicone baking tin, which needs no greasing or lining.
- In a heavy-based large saucepan, heat the cream, milk and butter until the butter has melted.
- Pour the sugar into the middle of the pan so that it forms a little mountain in the middle, then gently bring in the milk mixture from the edges. Your aim here is to get as little sugar as possible on the edges of the pan, as this can cause your fudge to go grainy.
- Stir the mixture over medium-low heat until the sugar has completely dissolved. Using a pastry brush dipped in hot water, wash the sugar crystals from the side of the pan. Alternatively, you can just pop the lid on the pan for a minute to allow the steam to wash it all away instead.
- Once the sugar has dissolved and there is no evidence of sugar crystals left, bring the mixture to the boil and once boiling clip a sugar thermometre to the side of the pan. Cook over medium-high heat until the whole thing reaches 118°C (245°F). Please don't stir!
- While the fudge is cooking, fill your sink or wash basin with about 2 inches (5 centimetres) of cold water.
- Once the fudge has reached temperature, take the pan from the heat and dip the bottom in the cold water to stop cooking immediately. Leave the mixture to cool for 12 minutes (a minute per ounce (28 grammes) of sugar).
- Add the zest or orange essence and add enough food colouring to make it a nice pale orange.
- Beat vigorously with a wooden spoon until thick, creamy and opaque. The mixture will slightly lose its shine and become more matte, and the consistency will be like freshly made Mr Whippy soft serve ice-cream.
- Pour into your prepared tin and allow to cool at room temperature for about 30 minutes until cool to touch.
- Melt the chocolate in a basin over simmering water or in the microwave and then mix in the sunflower oil. Pour this glaze over the top of the orange layer and shake until level. If you like, you can decorate with the sugar strands, hundreds and thousands or coloured sugar.
- Allow to set for at least 6 hours or overnight.
Do not even think of setting it in the fridge: you can store it in the fridge once set, but setting the fudge in the fridge will cause crystallisation. Store in an air tight container to avoid it catching any unwanted odours or flavours.