Amaretto Fudge

Place your cream, sugar and golden syrup in a heavy bottom pan

Turn your hob onto full power and slowly stir contents (you need to constantly stir as it will burn on the bottom otherwise, so take your phone off the hook!)

The mixture will grow in size as it cooks and as bubbles start to form

You need to bring the temperature up to 116°c (best use a candy thermometer), it will bubble and be larva type consistency

Take off the heat and leave for 5 minutes

After 5 minutes have passed, you will need to give the fudge a good hard beating, then leave again

After 10 minutes add your White Chocolate and Almond essence (adding this too early will cause the essence to burn and leave a bad taste!)

Repeat the mixing process for the next 30-40 minutes, until you notice the mixture goes from glossy looking to a matt finish

Now add the crushed Amaretti biscuits

Pour into foil trays and leave to set, best is about 12 hours/overnight, and in the fridge if possible

Once set, remove the foil trays, cut into pieces and dust with some more Amaretti biscuits and enjoy!