Salted caramel sweetheart fudge

Line a 20cm square cake tin with baking parchment. If the tin is slightly larger or smaller or rectangular it doesn’t matter. Allow the paper to overhang on all sides.

Place condensed milk, sugar, glucose syrup, golden syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved completely

Insert a sugar thermometer and then increase the heat to medium-low. Make sure the thermometer is sufficiently far into the mixture. If necessary transfer the mixture to a smaller pan so the mixture comes up high enough on the thermometer.

Bring the mixture to a simmer, stirring and scraping the base of the pan every so often to stop it catching and burning. Be careful as it will be extremely hot. Cook for about 10 minutes until the temperature is approximately 116°C. If you don’t have a sugar thermometer, you can test the mixture by dropping a small amount into a glass of ice cold water. If it forms a soft squidgy ball it is done.

Remove from the heat and leave to cool for five minutes.

Fill your sink with enough very cold or iced water to come halfway up the sides of the pan. Put the pan into the cold water. Add the chocolate and salt and beat until the chocolate has melted and the mixture has thickened and starts to set.

Spoon it into the prepared pan and smooth the surface. Cool at room temperature.

Use a heart cutter to cut the fudge into pieces or cut into squares with a knife.

Serve with a little crushed sea salt on each one.