Roughly chop the chocolate and Daim. Place to one side.
In a heavy pan, heat the sugar, milk, and butter on a medium heat. Wait until it comes to a rolling boil and then allow to cook for a further four minutes. When the mixture begins to turn a slightly darker colour, remove from the heat.
Stir in the chocolate and Daim (retain a little of the Daim to sprinkle) until it melts.
Pour into a pan lined with foil (mine is just slightly bigger than an 8" x 8") and smooth out. Sprinkle with the retained Daim.
Place in the fridge to set (I left mine overnight to ensure it had set, but it doesn't need to be that long).
Slice into squares and enjoy! If you prefer a firmer fudge, keep it in the fridge. If you like it soft, it can just be kept in an air-tight container on the kitchen counter.
