• 1 litre of Double Cream
• 6 tablespoons icing sugar
• 1 tablespoon instant coffee
• 1 slice fudge, diced

1. Part whip the cream, then add icing sugar and coffee

2. Whip until mixture is firm

3. Add fudge and spoon into a freezer container.

4. Freeze.

• 2 cups sugar
• 1/2 cup evaporated milk
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup peanut butter

1. Add the sugar and milk into a large heavy based pan and disolve all the sugar on a low heat.

2. When all sugar is disolved add salt and syrup and slowly bring the the boil.

3. Simmer until the softball stage is reached, stirring frequently (about 235-240°F)

4. Remove from heat and add the vanilla and peanut butter (do not stir yet).

5. Allow to cool slightly then beat until creamy and losing its gloss.

6. Pour into a buttered tin and cool.

7. Cut into squares and serve.

• 3 cups sugar
• 4 heaped tablespoons cocoa
• 3 tablespoons light corn syrup
• 1 cup evaporated milk
• 6 tablespoons butter
• 1 1/2 teaspoons vanilla extract

1. Prepare a square dish or baking tin (buttering)

2. Mix sugar and cocoa together in a large heavy based saucepan.

3. Add syrup and milk, then cook over low heat until all the sugar is disolved.

4. Increase the heat until the mixture boils and then simmer until softball stage is reached (Stirring the whole time).

5. Remove from heat and add butter and vanilla. Beat thoroughly and pour mixture into your prepared tin.

6. Allow to cool, then cut into squares and serve.

• 112 g unsweetened chocolate, melted
• 200 g white sugar
• 170 g butter, softened
• 1 egg
• 10 ml vanilla extract
• 280 g plain flour
• Tsp baking powder
• Pinch of salt

1. Preheat the over to 190 degrees C (370 degress F) and cover a baking tray in grease proof paper.

2. Cream the butter and sugar, add eggs and vanilla, then beat until mixed.

3. Add Salt, flour and baking powder and mix well.

4. Beat in melted chocolate

5. Shape into flattened balls and place on the baking tray.  Then bake for 7-8 minutes.

6. Cool slightly, then place on a wire rack to completely cool.

• 112 g semisweet chocolate
• 30 g butter
• 5 ml vanilla extract
• 1 can sweetened condensed milk

1. In a heavy based, combine condensed milk, chocolate and butter.

2. Heat on a low to medium heat until all the chocolate has melted.

3. Remove from heat and stir in vanilla.

4. Serve over ice cream or other deserts

• 350-400g Canned Condensed Milk
• 150ml (5fl oz) milk
• 450g (1lb) demerara sugar
• 115g (4oz) butter

1. Grease and line an 18cm square baking tin.

2. Place all the ingredients in a large, heavy based, saucepan and using a low heat stir until the sugar has completely disolved. It is very important to make sure all the sugar has disolved

3. Once all the sugar is disolved bring to the boil, stirring continuously. Allow to simmer for 10-15 mins (keep stirring). The fudge mixture is ready when it reaches the soft ball stage.

4. Take off the heat and beat the mixture until it thickens (it will have a grainy consistency). Pour mixture into your greased tin and allow to cool.

5. When cool, cut into pieces and serve.