2tspamaretto or brandy - optional - (for Christmas fudge)
Add the first three ingredients to a large pan (when hot it will boil up and it is therefore important to choose a large pan with plenty of room) and heat over a low to medium heat until the sugar has dissolved and the butter has melted. Stir every minute or so to make sure everything is mixed.
Once the sugar has dissolved, turn the heat up and boil the mixture, stirring continually to make sure it doesn't stick on the bottom.
Keep boiling until the mixture thickens and darkens...when it is ready the mixture will pull away from the bottom of the pan as you stir. It will also form a soft ball when dropped into a glass of cold water.
Take off the heat and stir in the remaining ingredients, then leave the mixture to cool for 5 minutes.
Beat the mixture with a spoon for approx. 10 minutes until the mixture looses its sheen and starts to thicken.
Quickly pour the mixture into a lined tin approx. 20cm by 20cm although if you don't have one you can just pour it out onto a lined baking tray. Smooth the surface and leave to cool.