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Begin the fudge by bringing the cream, butter and fleur de sel to the boil in a saucepan. Once boiled, remove from the heat and set aside
In another saucepan, heat the sugar and glucose to 145°C. Slowly add the cream mixture, stirring well, then cook to 121°C. Remove from the heat
Pour the fudge mixture into a cake tin lined with parchment paper and leave to cool in the fridge for 3 hours
Once the fudge is cool, cut into squares and tumble the squares into a serving bowl. Generously dust the fudge with cocoa powder