Making fudge has sparked the enthusiasm of many a young cook, and with a recipe as simple as this you can see why. That's not to say you can take your eye off the ball, however – paying attention at each stage of the process is crucial to a tasty outcome. So get your children or grandchildren involved, swap the dark chocolate chips for another flavour if you prefer and enjoy (in moderation, of course). Before you begin, though, make sure you have a sugar thermometer to hand.

Bitter chocolate fudge

Makes about 50 pieces

200ml double cream

325g caster sugar

180ml liquid glucose

60g unsalted butter, plus more for greasing

200g dark chocolate chips

Begin by greasing a baking tray measuring 20cm by 30cm then line it with parchment or silicone paper.

Place the double cream, sugar and glucose into a heavy-based saucepan. Bring the mixture to a gentle boil until it reaches 120C on a sugar thermometer; in sugar cooking this is known as the soft ball stage. Try not to stir or shake the pan.

Add the butter and bring the mixture back to the boil and 120C, then remove the pan from the heat and stir in the chocolate until completely dissolved. Pour the fudge mix into the baking tray and allow it to set for 1 hour then cut the fudge into cubes and place on a serving dish. Keep any uneaten pieces in an airtight container.