Salted caramel fudge

Line a 20cm square brownie tin with baking paper. Tip all of the ingredients, except the salted caramel sauce and salt, into a large pan over a low heat and stir until the sugar has melted. Turn up the heat and simmer for 15-20 minutes, stirring regularly to avoid the mixture catching, until it reaches 115C on a sugar thermometer. If you don’t have a thermometer, carefully drop ½ tsp of the mixture into a glass of cold water. Leave for 30 seconds to cool, then pick up the ball of syrup and squeeze between your fingers – it should be slightly firm but malleable. If it’s too syrupy and dissipates in the water then the fudge needs longer on the hob. Repeat this process after another 2-3 minutes.

Remove the mixture from the heat and leave to cool for 5 minutes.

Use a wooden spoon to beat the mixture for 5 minutes until it thickens and loses its shine.

Tip into the prepared tin and use the spoon to work it into the corners. Dot the top with the salted caramel sauce and use a skewer to swirl it through the mixture. Sprinkle with some sea salt flakes and leave at room temperature until completely cool and set.

Transfer to a chopping board and cut into 25 squares. This will keep in an airtight box at room temperature for a month.