Salted Caramel Fudge From Scratch

Start by greasing and lining a 20cm x 20cm square cake pan with baking paper. This makes your fudge easy to lift out once set and prevents it from sticking to the pan - a helpful tip I've discovered over the years of making this fudge.

Pour the condensed milk into a medium, heavy-based saucepan. Add the brown sugar, glucose syrup, and butter. Depending on your stove, you might want to adjust the heat to low-medium to prevent overcooking or burning. I've learned that slow and steady always works best for perfect caramel fudge.

Cook the mixture, stirring, for around 10-12 minutes or until the butter melts and sugar dissolves. Remember to scrape the base of the pan occasionally with a flat-edged wooden spoon. This technique helps combine all the ingredients well and also prevents the bottom from getting scorched.

Increase the heat to medium and bring the mix to a simmer. Cook, stirring, for 10-15 minutes or until the mixture thickens, turns a caramel color and leaves a trail behind when the pan is tilted.

Remove from heat and quickly stir in the white chocolate until well combined and chocolate is melted. The heat of the mixture will be enough to melt the chocolate. Hurry at this step - the white chocolate sets rather quickly!

Pour the fudge mixture into the prepared pan and smooth the surface. Sprinkle evenly with the sea salt flakes (Don't go overboard or the fudge might turn out too salty).

Allow the fudge to cool at room temperature. Once cool, cover with plastic wrap and refrigerate until firm (around 1-2 hours).

Using the edges of the baking paper, lift the fudge from the pan. It's best to cut the fudge using a heated, sharp knife for clean edges.

Enjoy your homemade caramel fudge- it tastes great straight from the fridge!