Firecracker Fudge:

Ingredients for the Fudge:
397g Tin Carnation condensed milk
150ml (5 fl oz) Milk
450g (1 lb) Demarara sugar
115g (4 oz) Butter

For the chilli oil:
3 - 4 tablespoons of unflavoured oil
4 - 5 red chilli's (smaller the better)

Makes 750g (1 lb 10oz)

Method:
- Chop up the chilli finely and mix with the oil in a pestel and mortar until the chilli's have 'dissolved'. Leave to stand.
- Get a jug or bowl and fill it with cold water for later...
- Heat all the ingredients in a heavy pan with high sides.
- Bring to the boil and stir with a wooden spoon.
- Keep stiring all the time (very important) for 10 - 15 minutes.
- During this time, drop a small bit of the bubbling mixture into the bowl of water. The Fudge is ready when it forms a soft ball (at first go, it may be runny so you may need to test it a few times). This process is crucial for the fudge to set properly so be patient for a few minutes until you get it right

- When you think it's ready, beat with a wooden spoon until it starts to become thick and creamy - about 3 minutes.*
- Add the chilli oil (try not to put the red bits in).
* Stop beating when you start to notice a 'skin' or tiny crystals trying to form on the top.

- Pour onto a baking tray to set (line with greasproof paper).
- Leave for a few hours to cool down then cut into squares.