Chocolate Fudge with Roasted Nuts and Raisins

• 400g dark chocolate
• 75g nuts (hazelnuts and almonds)
• 75g raisins
• 40g unsalted butter
• 100ml liquid glucose
• 340ml whipping cream
• 250g golden caster sugar
• 110g milk chocolate

Roast the nuts for 8 minutes, cool and chop.

Place them and the dark chocolate, raisins and butter in large heatproof bowl.

Place glucose, cream and sugar in saucepan over high heat (needs to be a large, wide saucepan).

Stir everything together until really hot and then stop stirring as will try to catch on the bottom and don't want to stir scorched bits in the fudge.

Place the sugar thermometer into the mixture and remove from heat when it reaches about 110C and resembles dark condensed milk.

Remove it from the heat and pour it over the chocolate/raisins/nuts.

Stir with a wooden spoon until mixture is smooth and glossy.

Pour the whole lot into a baking tin (15 x 25cm) that is lined with baking parchment.

Allow it to cool and then cover with clingfilm and chill for at least 6 hours.

The next day, melt the milk chocolate in a bowl over a saucepan of simmering water. Turn the fudge out of the tin, and spread the chocolate over the fudge. Make a pretty pattern in the chocolate. Allow to set and then eat. Store in the fridge.