Chocolate fudge 3 ways

Bring the caster sugar, glucose and plant cream to the boil and then cook to 118c.

Stir in the dark chocolate, butter and soaked raisins. Pour into a lined four sided tray and leave to set overnight before cutting to the desired size. 

Bring the caster sugar, glucose and double cream to the boil and then cook to 118c.

Stir in the white chocolate, butter and freeze dried raspberries. Pour into a lined four sided tray and leave to set overnight before cutting to the desired size. 

Bring the caster sugar, glucose and double cream to the boil and then cook to 118c.

Stir in the milk chocolate, butter and soaked apricot. Pour into a lined four sided tray and leave to set overnight before cutting to the desired size.