Making layered sweet treats like this toffee and nougat fudge might sound intimidating, but this recipe is wonderfully straightforward once you get going. You can make it ahead of special occasions. It keeps beautifully in an airtight container, and tastes even better after a day or two when the flavours have settled.

Ingredients

For the toffee layer:

• 1 cup sugar
• ½ cup unsalted butter
• ½ cup condensed milk
• 2 tablespoons golden syrup
• 1 teaspoon vanilla essence

For the nougat layer:

• 1 cup sugar
• ¼ cup honey
• ¼ cup water
• 1 egg white
• ½ teaspoon vanilla essence
• 1 cup roasted almonds (roughly chopped)

Garnish:

• A handful of extra almonds for topping

Method

Make the toffee:

1. In a heavy-based pot, melt the butter, sugar, condensed milk, and golden syrup over low heat.
2. Stir gently until the sugar dissolves and everything combines into a silky, golden mixture.
3. Increase the heat slightly and cook, stirring often, until it thickens and turns a deep amber colour.
4. Stir in the vanilla essence, then pour half the mixture into a lined baking tin. Let it cool slightly while you make the nougat.

Prepare the nougat:

1. In another saucepan, combine the sugar, honey, and water.
2. Heat gently until the sugar dissolves, then boil the syrup until it reaches soft-ball stage (about 115°C). While it’s boiling, whisk the egg white until stiff peaks form.
3. Slowly pour the hot syrup into the egg white while whisking constantly, then add vanilla and fold in the chopped almonds.

Layer it:

1. Pour the nougat over the cooled toffee and spread it evenly.
2. Pour the remaining toffee on top and smooth it out quickly before it begins to set.
3. Scatter extra almonds across the surface for a crunchy finish.
4. Let the toffee cool completely (a few hours at room temperature or overnight).
5. Once set, slice it into thick squares and store in an airtight container.