1. You will also need a 31x17cm (12½”x6 ¾”) shallow baking tin, greased and lined with greaseproof paper.
2. Preheat the oven to 200°C, Fan180°C, 350°F, Gas 4.
3. For the flapjack base heat the butter and Lyle’s Golden Syrup® in a heavy-based saucepan over a moderate heat until the butter has melted. Increase the heat and just as it starts to come to the boil add the oats, mixing well with a wooden spoon.
4. Pour into the tray and using the spoon to evenly spread the mixture out and pat it firmly down. Bake on the middle shelf of the oven for 15-18 minutes until light golden. Remove and set aside.
5. Make the fudge by combining the condensed milk, Lyle’s Golden Syrup®, Tate & Lyle® Fairtrade Light Soft Brown Sugar, butter and glucose syrup in a heavy-based saucepan.
6. Stir frequently over a low heat with a wooden spoon until everything is combined and the sugar has melted for about 10 minutes without boiling. Bring to the boil then simmer the mixture for 8-10 minutes stirring all the time until the fudge has thickened and is light golden brown in colour.
7. Take off the heat and stir in the chocolate until melted and the mixture comes together. Quickly spoon the fudge evenly over the flapjack base, place a sheet of greaseproof paper directly on top then place another tray of the same size on top of that and press down to level the surface.
8. Lift off the paper and sprinkle the fudge lightly with sea salt rubbing the salt between your fingers to break up the flakes. Lay the paper back down again, place the tray on top and gently press down to help the salt stick to the fudge.
9. If you don’t have another tray just quickly spread the fudge out with a palette knife, sprinkle with salt and lightly press the salt in.
10. Leave to chill in the fridge for 1-2 hours until firm. Cut into 20 oblongs, arrange on a plate and serve.