SALTED CARAMEL FUDGE
- 35 mins cooking time
Place the cream, sugar and glucose in a pan and boil until it turns 122C. Use a sugar thermometer to check. Remove from the heat, add butter and mix it together.
Pour into a lined tray 15x20cm and sprinkle with salt. Leave in the fridge overnight.
Flip the tray onto a cutting board so the fudge slides out and cut into squares.
Store the fudge in the fridge for 2-3 hours until served.