Fudge

Method

1. Line a small 10 cm square tin (or a mini loaf tin) with baking parchment, letting it come up the sides so you can lift the slab out later. Set it beside the hob along with a clean wooden spoon.
2. Put 200 g of granulated sugar, 80 ml of whole milk, 15 g of diced unsalted butter and 1 pinch of fine salt in a small heavy-based saucepan over low heat. Stir gently with a wooden spoon until every grain of sugar has dissolved and the mixture is smooth, about 5 minutes, then brush any crystals off the inside of the pan with a wet pastry brush.
3. Raise the heat to medium and bring to a rolling boil. From this point do not stir at all, or the fudge will turn grainy. Clip on a sugar thermometer and boil 10-14 minutes until it reads 114C, the soft-ball stage: a drop spooned into cold water should form a soft ball that flattens between your fingers.