Caramel Fudge

1. 1
   Line a 20cm square tin with baking parchment.
2. 2
   Add sugar, cream, butter and glucose syrup to a pan.
3. 3
   Heat gently until sugar dissolves and butter melts.
4. 4
   Increase heat and bring to a boil.
5. 5
   Cook until mixture reaches 116°C (soft ball stage).
6. 6
   Remove from heat and leave for 5 minutes.
7. 7
   When temperature drops slightly, stir in vanilla and a pinch of salt.
8. 8
   Beat vigorously until mixture thickens and loses its shine.
9. 9
   Pour into tin and smooth the surface.
10. 10
    Dot caramel on top and swirl through.
11. 11
    Sprinkle sea salt over.
12. 12
    Leave to cool overnight at room temperature.
13. 13
    Cut into squares.

Beating the mixture properly gives the fudge its smooth texture.

Use a thermometer for accuracy

Do not refrigerate — it affects texture

Store in airtight container up to 2 months