Chocolate & Chilli Fudge

Ingredients 

• 550g unrefined caster sugar
• 550ml double cream 
• 75g liquid glucose
• 150g melted dark cooking chocolate 
• ½ teaspoon chilli powder

Put the sugar, double cream and liquid glucose in a deep pan.  Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118^oC.  Turn off the heat and add the chocolate and chilli powder, mix really well and pour into a 22cm square non-stick tin quickly.

Leave the fudge overnight to set then turn out and cut into squares.  Delicious!