Chocolate fudge 3 ways

Recipe

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ingredients	preparation
600g caster sugar 200g glucose 250g double cream (48%)	Bring the caster sugar, glucose and double cream to the boil and then cook to 118c.
300g Couvertures - Great British White Chocolate - coins - 2 x 2.5kg bag 50g unsalted butter 35g Freeze dried raspberries	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.

ingredients	preparation
600g caster sugar 200g glucose 250g double cream (48%)	Bring the caster sugar, glucose and double cream to the boil and then cook to 118c.
300g Couvertures - 35% Great British Milk Chocolate - coins - 2 x 2.5kg bag 50g unsalted butter 125g Luxardo soaked apricots	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.