Frangelico Fudge

I love Frangelico, a sticky-sweet hazelnut liqueur that comes in a monk shaped bottle. Some larger supermarkets stock it now, due to the Nigella effect on people's shopping lists. I'm not complaining, if I hadn't had read about it in How to Be a Domestic Goddess, I doubt I would have concocted this recipe. Don't leave out the salt unless you really are a sodium-phobe, it adds a certain something.

Ingredients
50 grams hazelnuts

275 grams Caster sugar 

100 grams golden syrup 

250 grams clotted cream
125ml Frangelico

pinch salt

tsp cocoa

Method
Toast the hazelnuts in a dry frying pan. When they are cool enough to handle, rub off the skins, and chop roughly. Grease a 20cm square tin. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil for 3 minutes more. Take off the heat, and beat until it takes on a slightly grainy appearance. Pour into the tin. When it is half-set, sprinkle over the hazelnuts and dust with cocoa. Cut into squares to serve.