Candy Cane Fudge

Lightly grease a 20 x 20cm square, deep cake tin with butter, and line with baking paper

Melt the butter, sugar, cream, and glucose syrup in a large heavy-based saucepan over a low heat. Continue to stir until the sugar dissolves, to prevent the mixture from burning.

You will need a sugar thermometer to measure the temperature of the fudge. For an accurate reading, make sure that the end of the thermometer is completely coated in the mixture. Increase the heat until the fudge mixture begins to boil steadily, stirring continually, until it reaches the soft-ball stage (116°C).

Once the soft-ball stage has been reached, remove the pan from the heat and leave to cool until 110°C. Then stir in the peppermint extract.

Beat vigorously with a wooden spoon until the temperature is 60°C - this will help the fudge to thicken and sugar crystals will begin to form, giving it its smooth texture. Remove the thermometer, and continue to beat for a further few minutes.

Pour the fudge into the prepared tin and give the tin a tap on the work surface to level out the mixture. Sprinkle over the crushed candy canes and press down lightly, to fix them to the fudge.

Do not chill in the fridge, as it will make the fudge sticky. Instead, cover with baking paper and leave to set at room temperature for 24 hours before slicing into cubes.