450g light brown sugar
400g double cream
1 tbsp glucose syrup
1 tspvanilla essence
Line a 20 x 20cm cake tin with baking parchment.
Put the sugar, cream, butter and glucose syrup into a medium to large saucepan.
Heat to dissolve the sugar and melt the butter, stirring now and again.
Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup .
When the mixture starts to boil stir occasionally until the mixture reaches 116C (soft ball) .
Remove the pan from the heat and leave for 5 mins. Add in the vanilla and a pinch of salt.
Keep the sugar thermometer in the pan and begin beating the mixture, until the temperature cools to about 60C until it is thick.
Before it sets pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight (don’t put the fudge in the fridge )
Cut into chunks