By Joyce Molyneux
We use a very ordinary fudge recipe, but it always generates high praise. I’m partial to plain fudge, but it is fun to vary it occasionally by adding a dash of Drambuie or a flavoured sugar. Sometimes I add a handful of raisins or nuts as well.
Place all the ingredients in a large pan and add 150 ml/¼ pint cold water. Stir over a medium heat until the sugar has dissolved, the butter has melted and the mixture is evenly mixed.