Line a 20 x 20 cm tin with baking paper.
Add all the ingredients to a pot and stir over a medium heat until the sugar has dissolved. Bring the mixture to the boil, and stir continuously for 15–20 minutes until it has reached 118 ºC on a sugar thermometer. Take it off the heat and leave to cool slightly for approximately 3 minutes, then beat it vigorously for a further 10–15 minutes until it starts to ‘fudge’ on the sides of the pot and becomes very stiff.
Empty the still-liquid fudge into the prepared tin, pressing it into the corners and smoothing it out. Leave it to cool and set before removing from the tin and cutting it into squares.
This fudge is buttery and smooth, but you could add nuts, vanilla, chocolate pieces or broken-up shortbread at the final stage if you want to create variations. For even more caramel flavour, use demerara sugar. This fudge is also delicious if broken into small chunks and stirred through vanilla ice cream or frozen yoghurt.
Recipe reproduced with kind permission from Sam Linsell’s Sweet, published by Struik Lifestyle.