Traditional caramel fudge

450g caster sugar
1/2 cup (125ml) milk
1 tin (395g) sweetened condensed milk
1/2 teaspoon vanilla essence
Line a square baking tin with baking paper and set aside. Heat the sugar and milk slowly in a saucepan until the sugar dissolves. Add the condensed milk and bring to the boil, keeping an eye on the mixture so it doesn’t crystallise. Boil for another 15-20 minutes, until the mixture is thick and glossy. Spoon the mixture into the prepared tin (be careful not to get the mixture on you) and leave to cool completely, before cutting into squares.

Chocolate bark

250g milk chocolate
100g pretzels
250g white chocolate
8 small candy canes, crushed
250g dark chocolate
100g crystallised ginger, finely chopped
Line three trays with baking paper and set aside. Put the milk chocolate in a microwave-proof dish and melt on a high heat, stirring every 30 seconds. Once melted, pour the chocolate into the first tray, smooth with the back of a spoon and sprinkle with the crushed candy canes. In another bowl, melt the white chocolate using the same process and pour onto the second tray, sprinkling with pretzels. In another bowl, repeat the process with the dark chocolate and sprinkle with the ginger. Place the trays in the fridge to set, then break into shards. Keep in the fridge until you’re ready to serve.

Peppermint hot chocolate

1 cup of powdered milk
1 cup cocoa powder
1 cup caster sugar
½ tsp salt
½ cup chocolate chips
½ cup crushed candy canes
Mix contents in a large bowl. For each serving, place three tablespoons in a mug and stir in boiling water. Store remaining mix in an airtight container.

If you’re making this as a gift, layer the ingredients in a 1 litre jar and finish with a cute tag of cooking instructions.