Get the ultimate sugar fix with this luxurious recipe from chef Bjorn van der Horst. He serves little squares of it as part of the petits fours selection at La Noisette. It’s not hard to make although you will need a sugar thermometer to get the right texture
Put the caster sugar, double cream and liquid glucose (available from chemists and cookshops) in a pan.
Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118c. Turn off the heat and add the melted milk chocolate, mix really well and pour into a 22cm square non-stick tin.
Leave the fudge overnight to set then turn out and cut into squares.