Although in theory fudge is very easy to make, we have learnt on many occasions that to perfect the art isn't as easy as it seems. You think you've "got it" and then for some inexplicable reason it all goes wrong. Now we have "got it" and without giving away too many secrets we shall try to explain the process.

We start with a large, good quality saucepan, into which we place the main ingredients (butter, sugar, condensed milk, milk/cream/clotted cream depending on the variety being made, golden syrup, cream of tartar.)

This is then heated, stirring constantly. It is boiled beyond the normal water boiling point, until it reaches it's optimum colour and consistency, then it is then removed from the heat and allowed to cool slightly.

Now slightly cooler, it is beaten fast until it takes on a grainy consistency which will eventually give it that "melt in the mouth" texture. It is at this stage that any further desired ingredients are added, such as chocolate, vanilla, coffee, strawberries, champagne drops, etc.

The fudge is then immediately poured onto stone trays and rapidly cooled until firm enough to cut. With a sharp knife and serving spatula it is cut into segments and removed from the tray onto cooling racks, where it continues to cool and dry.

Once completely cool and dried to the correct consistency, it is lovingly packed ready for you, the lucky customer!