Make the fudge

• Melt the butter with the sugar, condensed milk and milk in a saucepan over a low heat, stirring until the sugar dissolves.
• Bring to a gentle simmer and cook, stirring constantly and never leaving it unattended, until it reaches the soft-ball stage and turns thick and glossy.
• Take off the heat, stir in the vanilla bean paste and beat until the fudge thickens, then pour into a lined tin and leave to set before cutting into pieces.

Make the assorted chocolates

• Melt the dark, milk and white chocolate separately (no need to temper).
• Spoon a little chocolate into each mould or box cavity, add fillings of nuts, raisins, marshmallows and pieces of fudge, then cover with more chocolate.
• Tap to release air bubbles and leave to set at room temperature until firm.

Make the shortbread dough

• Rub or beat the butter into the plain flour, cornflour and icing sugar until a smooth dough forms.
• Roll the dough out between two sheets of baking paper to a thick even layer, then chill in the fridge until the butter firms up.
• Cut into shapes and bake on a baking tray until pale golden, then cool on a rack.

Make the pastry for the mince pies

• Blitz the plain flour, icing sugar and butter in a blender until it resembles breadcrumbs, then pulse in a little cold water until the pastry comes together.
• Grease the holes of the muffin pan with butter, dust with flour and tap out any excess.
• Roll out the pastry, line the holes and fill each case with mincemeat.

Top and bake the mince pies

• Cut star shapes from the remaining pastry and place on top of each pie as a lid.
• Bake until the pastry is golden and crisp, then leave to cool slightly before lifting out of the tin.

Package the hampers

• Pack the fudge, chocolates, shortbread and mince pies into tins, boxes and glass jars with ribbon.
• Store the candy in jars, where it keeps for around a month.