Salted caramel fudge

Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a vital pan. Warm over a low warmth to dissolve the sugar and melt the butter, stirring as soon as in a whereas.

When the sugar has dissolved, save a sugar thermometer in the combination, ensuring the tip is fully lined by the syrup – if it’s now not, switch the combination to a smaller pan that’s peaceful vital ample for the syrup to bubble. Turn up the warmth to medium-high and carry the syrup to the boil, stirring as soon as in a whereas to prevent it catching. When the thermometer reaches 116C – or ‘snug ball’ stage, put off the pan from the warmth.

Leave the combination to face, undisturbed, for five mins, until the temperature drops to 110C, then scoot in the vanilla bean paste and a correct pinch of salt.

Seize away the thermometer, then vigorously beat the combination with a wood spoon, checking the temperature every minute or so until it drops all yet again to about 60C. By this time, the combination will doubtless be in fact thick and possess misplaced its sleek shine. Seize the thermometer out and proceed beating the combination for just a few extra minutes. This fragment is significant as it helps originate tiny sugar crystals that give the fudge its soft, creamy texture.

Hasty pour the fudge combination into the engaging tin and soft the bottom utilizing a spatula. Dot the caramel over the reside, and swirl it thru the fudge utilizing a skewer. Sprinkle with 1 tsp sea salt, then leave to cold overnight at room temperature – don’t save it in the fridge, as this would possibly change into sticky and received’t location successfully. Gash into 36 bite-sized items. Will withhold in an airtight container at room temperature for as much as two months.