- Line the baking pan with Lakeland Baking Parchment.
- In a medium saucepan, gently heat the sugar, glucose and cream until the sugar dissolves. Place a preserving thermometer into the pan and increase the heat, bringing the syrup to a steady boil. Allow the mixture to bubble, stirring occasionally to prevent the sugar from catching, until the temperature reaches 116°C ─ this is known as the soft-ball stage.
- Remove the pan from the heat and leave to rest for 5 minutes then add the chopped chocolate and butter and beat with a wooden spoon until the fudge thickens and becomes slightly duller. Add a few drops of pink food colouring and mix well. Pour the mixture into the tin and leave to cool completely.
- To prepare the peppermint bark, melt the white chocolate in a bowl over a pan of hot water then stir in the peppermint extract.
- Place 3 candy canes into a freezer bag and crush into small pieces with a rolling pin. Repeat with the remaining 3 candy canes, but keep the pieces larger this time.
- Add the small pieces of candy cane to the melted chocolate then spread over the fudge and top with the larger pieces of candy cane and mini marshmallows. Leave to set completely then cut into 36 squares.
Tip: If you don’t have a preserving thermometer, you can check if the fudge has reached the soft-ball stage by dropping a little mixture onto a saucer of very cold water. It should form a thick, pliable ball.