Makes 36 pieces of fudge

Ingredients:

• 2 tubs (226g) of Clotton Creamery Cheshire Clotted Cream
• 85g maple golden syrup
• 285g caster sugar
• 1 tsp vanilla extract
• 1 tsp sea salt flakes, plus a pinch to scatter

You will also need:

• A 20cm square baking tin, lined with greaseproof paper
• A sugar thermometer (if you have one)

Method:

1. Line your baking tin with greaseproof paper, allowing some extra paper over the tin to hold onto afterwards.
2. Add the sugar, golden syrup, sea salt and 2 tubs of clotted cream to a saucepan over a low heat. Stir gently until all of the ingredients have dissolved.
3. Increase the heat and bring to the boil. This is the important bit! Let it boil for 10-15 minutes, stirring constantly so the sugar doesn’t stick to the pan, until it reaches 116 degrees celsius on the thermometer.
   If you don’t have a thermometer – drop a spoonful of the mix into a bowl of cold water. If it forms a ball that you can mould, it is ready.
4. Remove from the heat and stir in the vanilla extract, then leave it to cool for around 5 minutes until the sheen starts to disappear and it looks matte.
5. Using a wooden spoon, beat the mix for 5-10 minutes until it starts to thicken up and stick to the edges of the saucepan.
6. Pour the fudge into the tin, smooth out, and sprinkle with the pinch of sea salt. Let this set in the fridge until firm, and then cut into squares.