Place the ingredients into a large non-stick saucepan with a thick bottom and melt over a low heat, stirring until the sugar dissolves.

Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base and sides of the pan. Be careful as the mixture gets extremely hot at this stage.

To test when it is ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form.

If you use a sugar thermometer it will be around 118°C.

Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).

Pour into a tin lined with baking parchment and leave to cool.

For the topping

Finely chop the chocolate until there are no chunky bits left. Place in a heat-proof bowl.

Bring the cream to the boil then immediately remove from the heat.

Slowly pour the cream over the chocolate and stir until smooth.

Spread over the cool fudge and leave until set. Sprinkle generously with a mix of cocoa powder and cinnamon.

With this ratio of cream to chocolate you should get a soft set topping which will resemble a frothy coffee as you bite into it.