• Line a 20x30cm baking tin with baking paper. At the end of the process, everything needs to move quickly so have your peanuts and wafers ready to go.

For the caramel:

• Melt together the butter and cream in a small saucepan. Don't boil.
• In a large saucepan, combine water, glucose and sugar making sure no sugar hits the sides of pan. Gently move around with a fork and heat over low heat until sugar has dissolved. Bring to a simmer then place the lid in the saucepan for 2 minutes (the steam created will help dissolve any sugar crystals around the edge). Remove the lid and continue to boil the mixture until it starts to turn golden (a thermometer should read 160C / 320F).
• Add half the cream mixture (be very careful as it will splutter a bit). Carefully stir it into the caramel, then add the rest of the cream mix and mix through until fully combined. A silicone whisk works really well here. Bring the mixture back to the boil for about 5 minutes. It should get nice and golden brown. (The temperature should get back to 115C / 240F). Remove from heat.

For the fudge:

• Start by chopping the chocolate up finely.
• Combine the sweetened condensed milk, sugar, glucose, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
• Bring the mixture to a gentle simmer and simmer while stirring for another 6-8 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
• Take the mixture off the heat and stir through the chocolate until fully melted and incorporated. At this point you may need to gently reheat the caramel sauce and stir until nice and smooth again and able to pour.

Assembling the fudge:

• Pour half of the chocolate fudge mixture into the lined baking tin. Scatter over the peanuts and wafer pieces. Pour caramel evenly over top, then the remaining fudge. If the second half of fudge has already begun to set in the saucepan, just heat gently and stir until it becomes smooth and easy to pour again.
• Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for 2 hours before cutting into squares. It’s great straight from the fridge but the caramel can be hard so you can take out 1 hour before you want to serve it if you want the caramel to soften up a little if you prefer.