For the fudge
- 350g demerara sugar
- 100g unsalted butter
- 125ml milk
- 150g icing sugar
For the caramel sauce
- 100g caster sugar
- 50g unsalted butter
- 50ml double cream
- Sea salt flakes
- Line a square baking tin, roughly 20cm x 20cm, with greaseproof paper. First, prepare the sauce. Add the sugar to a saucepan with a little splash of water, and cook over a low heat, until the sugar has dissolved. Increase the heat and boil until it has changed to a dark caramel colour. Remove from the heat, and add the double cream and butter. Stir the mixture together with a wooden spoon until combined, and add a generous pinch of sea salt, before putting to one side.
- Prepare the fudge. In a separate saucepan, heat the butter over a medium heat, and add the milk and sugar. Keep stirring until the sugar has melted. Bing the mixture to a boil and cook for roughly one minute.
- Remove from the heat and carefully add the icing sugar; you can add more milk to loosen the mixture if needed.
- Pour the fudge into the prepared tin, and add the salted caramel sauce on top. Using a toothpick or a spoon, create swirl patterns through the fudge. Sprinkle more sea salt over the top to finish. Leave to cool, and then chill in the fridge for 4 hours, or overnight. Remove from the baking tin and cut the fudge into squares. Enjoy!
Lead image: pamela_d_mcadams via Getty Images.