Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up.

Start to make the fudge element. Place the double cream, milk, butter and sugars into a large heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon (or the thermospatula). Ensure all of the ingredients have completely melted before mov

ng onto the next stage – you should no longer hear or feel the granulation of the sugar. Pay particular attention to the ‘corner’ of the pan when listening for sugar granulation.

Affix the sugar thermometer to the pan. Set the digital thermometer to 116C /241F and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan. (Alternatively use a thermospatula which has the thermometer built into the spatula, or see note f below).

Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116C / 241F. Please be careful – the mixture is very hot! You may find it helpful to wear an oven mitt in case of splashes from the sugar.

Leave alone. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.

Add the flavouring. Add a small pinch of salt and vanilla extract to the pan. Mix well.

Beat. Beat the mixture with the wooden spoon vigorously until it is no longer shiny.

Pour into the prepared brownie pan. Pour the the fudge mixture into the prepared tin. Smooth it into the corners. Set aside to cool and firm up whilst you make the firm caramel.

Make the firm caramel. Place the butter, condensed milk and golden syrup into a heavy based milk pan, or similar. Set the pan on the hob over a low heat to allow the butter and sugars to melt. Stir frequently. Once the mixture is completely melted and smooth increase the heat under the pan. Stir continuously. Gradually it will thicken and turn golden brown. You’re looking for it to reach 110c / 230f on the sugar thermometer / thermospatula. Add the salt and stir to combine.   Pour the hot salted caramel over the fudge. Use the back of a spoon to spread it out evenly.

Cool. Set aside to cool and firm up for at least 2 -3 hours at room temperature.

Make the chocolate ganache. Pour the cream into a small pan and set over a medium heat. Allow the cream to heat through but avoid letting it boil. Meanwhile break the chocolate into small pieces. Add the chocolate pieces to the hot cream. Use a teaspoon to stir the ganache, gradually the chocolate will melt and the ganache will become smooth.  If a few lumps persist in not melting, place the pan onto a low heat and stir until completely melted.

Decorate the fudge. Pour the warm chocolate ganache over the set layered fudge / caramel. Use the back of a spoon to level it off. Scatter over sprinkles (optional). Set aside to firm up. Once it is firm dust with a little edible gold glitter (optional).14. Slice into cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.