The biggest challenge when making fudge is preventing the sugar from crystallising. By melting it completely before stirring, and adding a little glucose syrup, this can be avoided. To get a beautiful soft texture, it's important to heat the mixture to the right temperature (you'll need a sugar thermometer) and to beat it as it cools. This recipe incorporates clotted cream for an extra touch of luxury and sea salt to heighten the caramel flavour.