Corn fudge

Place the corn kernels and the milk in a blender or food processor and purée them. Push the purée through a sieve and place it in a medium saucepan. Add the condensed milk, cinnamon and butter and mix well.

Cook over low heat, stirring constantly until the bottom of the pan starts to show – it will be thicker and bubbly (20 minutes). Remove from heat, pour in a greased plate and set aside to cool completely.

Grease your hands with a bit of butter and roll portions of fudge into balls – this will be easier if you refrigerate the fudge.

Roll them in the granulated sugar and place in small fluted paper cups.

Decorate them as you wish – I had some extra kernels so I used them (an idea I saw at the website, too) and I also used cloves.