Chocolate Fudge

Fill a large saucepan with 390 ml (13½ fl oz) water. Add the sugar, glucose, cocoa powder and 1 teaspoon salt and heat over a high heat. Bring to the boil, then add the chocolate and butter. Reduce the heat to a simmer and cook until the chocolate and butter melt. Whisk to combine and then bring back up to the boil. Using a hand-held blender, mix in the xanthan gum, which will thicken the fudge. Remove from the heat and allow to cool, then transfer the fudge into a covered container and put in the fridge, where it will keep for up to 2 weeks.

Honeycomb

Line a small baking tray with baking paper. To make the caramel, add the sugar, honey, liquid glucose and 1½ tablespoons water to a small saucepan and put over a high heat. Resist the urge to stir, just allow the heat to begin to transform the sugar. If crystals start to appear, you can give the saucepan a little swirl, or use a wet pastry brush to brush down the side of the pan.

Once a light caramel is achieved (about 155°C/310°F on a sugar thermometer), quickly whisk in the bicarbonate of soda, then immediately pour the mixture onto the prepared tray. Leave to cool at room temperature until it hardens. Break the honeycomb into smaller pieces and store in an airtight container. Do not refrigerate, as the sugars will melt and soften the honeycomb.

Raspberry Sauce

Add the raspberries and sugar to a small saucepan and cook over a medium heat, stirring occasionally, for about 20 minutes or until a semi-thick consistency is achieved. You don’t want to cook the sauce too long as this will create jam; there should still be a little freshness about it.

Warm the chocolate fudge in a microwave until hot. Spoon some raspberry sauce into each of six serving bowls. Add 2 scoops of vanilla ice cream and top with some shards of honeycomb, raspberries and peanuts. Serve the chocolate fudge in a jug on the side so everyone can pour as little (or as much) as they like.