Ginger and Cherry Fudge

Makes approx 1Kg

Preparation time: 20 minutes

Cooking time: 20-25 minutes

397g can Carnation Condensed Milk

150ml (1/4 pt) milk

450g (1lb) Demerara sugar

100g (4 oz) butter

150g (5oz) glace cherries, halved

50g (2 oz) stem ginger, chopped 

Grease and base a 20cm (8 in) square cake tin with baking parchment

Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely.

Bringing to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice cold water.

Remove from the heat and beat the fudge by hand until thick and grainy(about 10 minutes)

Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

For more simple, yummy recipes to make with your children and the chance to meet and film with Phil Vickery see www.carnation.co.uk/competition