600g caster sugar
300g double cream
260g dark chocolate
150g dried cranberries
300g roasted hazelnuts
125g super berry seeds
For best results, I find a baking tray 28cm long x 18cm wide x 3cm deep works well.
Cook the sugar, butter, glucose and cream to 121*c. A sugar thermometer or temperature probe is best for accurate results. Turn off the heat and add the chocolate, cranberries and hazelnuts.
Pour into a tray. When half set (soft to the touch) spread over the super berry seeds and gently press into the fudge. Level with a spatula and gently press the seeds in evenly. Clingfilm and put into the fridge to set overnight.
Bring out of the fridge and allow to come to room temperature. Cut with a sharp knife I generally go with 3cm cubes, chill the individual pieces in an airtight container, or enjoy straight away.