This has got be the ultimate crowd pleaser. Devilishly moorish and completely delicious
75g unsalted butter
750g caster sugar
250g liquid glucose
215ml double cream
100g clotted cream
2 tsp sea salt
375g caramel milk chocolate broken into small pieces
Line a shallot baking tin, with baking parchment
Heat butter, sugar, liquid glucose and both creams in a saucepan over low heat. Stir constantly until butter has melted
Simmer the mixture over a medium heat without storing until it reaches 117c
Remove the pan from the heat and beat in the salt and chocolate. Keep mixing until the chocolate is completely melted
Pour into mixture and leave to cool until the mixture has set
Cut your fudge into your desired shape and size