Salted caramel fudge

To make the fudge, put all the ingredients into a large saucepan and melt over a medium heat, stirring constantly.

Once melted, continue to stir for 5–10 minutes, or until the mixture reaches 118–120°C on a sugar thermometer.

Pour into a lightly oiled 20cm square baking tray and leave to cool completely.

For the salted caramel, put the sugar and water into a saucepan and melt over a medium heat, without stirring.

Once melted, swirl the pan gently to ensure the sugar is evenly dissolved.

Add the cream and butter, then stir until smooth.

Stir in the sea salt.

Pour the salted caramel over the cooled fudge and leave to set.