Recipe :
Bring 500ml water and 500g sugar to the boil in a pan.
Add chestnuts, and leave to cook gently for two hours.
Leave chestnuts to cool in syrup.
Whip creme fraiche, and add the creme de marrons.
Add to chestnut and syrup mixture.
Serve chilled.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...