• Sunflower oil for greasing
  • 378g can condensed milk
  • 150g (3/4 cup) cream
  • 225g (1 cup) soft brown sugar
  • 225g (1 cup) granulated sugar
  • Healthy pinch sea salt flakes
  • 100g (1/2 cup) unsalted butter
  • 1 teaspoon pure vanilla extract

Grease and line an 8-inch square baking tin and set aside.
In a heavy bottomed saucepan combine the condensed milk, cream, sugars and salt in the pot over high heat. Once the sugars have dissolved, clip on the sugar thermometer and stir frequently.

Keep stirring, mixing in the bits that are ‘catching’ on the sides of the pan — you want the bits that are burning and catching. Keep on stirring until the thermometer reads 114-116 C(237-240 F) or ‘Soft Ball’ stage.

Remove the pan from heat as soon as the fudge reaches the right temperature, pour into a large heat proof bowl and the butter and vanilla, stir in and let cool for 5 minutes.

Using a wooden spoon, stir the fudge until it is no longer shiny and the mix becomes gritty. Pour into prepared pan and level, and allow to cool completely before cutting into small squares. Store in an airtight container for up to two weeks.