Salted Caramel Flapjacks

Ingredients

1.	Grease and line with greaseproof paper a 31cm x 17cm baking tin
2.	Pre-heat oven to Gas Mark 4 / 180°C / 350°F
3.	Melt the butter and golden syrup in a pan then pour over the porridge oats and mix well
4.	Pour the mixture into the tin, and press flat using the back of a spoon. Bake for 20 minutes until golden brown. Remove and set aside to cool
5.	For the fudge, add the condensed milk, golden syrup, sugar, butter and glucose syrup in a large heavy based pan
6.	Stir constantly over a medium heat until the sugar has fully dissolved and the butter is melted
7.	Turn the heat up and bring to the boil. Simmer for 8-10 minutes until the fudge has thickened and is a golden brown in colour
8.	Turn the heat down and drop a small amount into a jug of iced water. If the cooled blob is soft an malleable, then the fudge has reached the required temperature. If the fudge is too soft, boil for a few minutes
9.	Add in the chocolate and stir in until it is melted and fully combined and the mixture starts to lose its glossy sheen
10.	Quickly pour the fudge over the flapjack and spread evenly. To perfectly level the fudge, lay a sheet of greaseproof paper over the top then place another tray of the same size over the top
11.	Lift off the paper and sprinkle with a little sea salt. Lay the paper down again and press with the bottom of the other tray to ensure the salt is stuck to the fudge
12.	Allow to come to room temperature, then place in the fridge for an hour to finish firming up
13.	Cut into oblongs and serve