Salted clotted cream fudge

Line a 20cm square baking tin with baking parchment, leaving some overhang to help lift the fudge out later.

Put the sugar, golden syrup, clotted cream and sea salt into a large, heavy-based saucepan. Set over a low heat and stir gently until the sugar dissolves completely.

Increase the heat slightly and bring the mixture to the boil. Cook for 10-15 minutes, stirring frequently, until it reaches 116°C on a sugar thermometer (the soft-ball stage). Be patient and keep stirring so it doesn’t catch on the base. If you don’t have a thermometer, drop a teaspoonful of mixture into a glass of cold water. If it forms a ball that’s mouldable when squeezed, the fudge is ready.

Remove from the heat and stir in the vanilla extract. Allow the fudge to cool undisturbed for 5 minutes until the surface looks slightly matte.

Using a wooden spoon, beat vigorously for 5-10 minutes until the mixture thickens, loses its glossy shine, and starts to feel slightly grainy around the edges of the pan.

Pour the fudge into the tin, then smooth the surface using a spatula before it sets. Sprinkle with a little extra sea salt, then set aside at room temperature for 2-3 hours until firm. Using a sharp knife, cut into 36 squares, then package up for a gift. The fudge will keep in a cool, dark place for up to 2 weeks.