Line an 8x8 inch square pan with greaseproof paper or foil.

Add the clotted cream, caster sugar, muscovado sugar and liquid glucose to a large saucepan and bring to a rolling boil over a medium to high heat.

As it approaches the boil, use your thermometer and watch for it reaching soft ball stage which is between 112-116˚C. Don't let it go over the 116˚C mark.

Take off the heat and beat in the flavourings, butter and white chocolate. I do this with a spoon to combine all the ingredients rapidly and then transfer to my stand mixer to beat it for a few minutes until very smooth. You can do this by hand of course it just takes extra arm power!

Scrape into the prepared tin and evenly disperse the sprinkles across the top. Lightly press them in (you may wish to use a non-fluffy tea towel folded up to do this as the fudge will still be hot). Leave to set in a cool place - I leave it over night.

When set, use a sharp knife to cut it into little pieces as big as you like - it's certainly possible to get 50 little nuggets out of this amount. Store in an airtight tin until needed. It will last a few weeks (if you have a lot of will power!) but in very hot climates, I would pop it in the fridge as this is a super smooth and soft recipe.