600g caster sugar
250ml double cream
1 teaspoon vanilla extract
pinch sea salt
In a heavy bottom saucepan, mix 200g of the caster sugar and water together.
Cook over a medium heat until a golden caramel is reached.
At this point carefully add the remaining sugar, cream, butter and vanilla and cook to a
temperature of 120C
Remove from the heat add the salt and place the mix into a mixing bowl and mix until slightly
cooled and thick.
Spoon this fudge into a greased and lined square 23cmx23cm baking tin.
Allow to set at room temperature for 1 hour before cutting.
Shelf life: This fudge can be kept for up to four weeks