Jersey Black Butter Fudge with Sea Salt and Toasted Hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Let cool, then roughly chop.

Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium saucepan, combine the Jersey heavy cream, Jersey butter, and granulated sugar. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture comes to a boil.

Once boiling, clip a candy thermometer to the side of the pan. Continue to cook, stirring occasionally, until the mixture reaches 235°F (113°C), also known as the soft-ball stage.

Remove the saucepan from the heat and stir in the Jersey Black Butter and mashed Jersey Royal potato. Mix until well combined.

Add the white chocolate chips to the saucepan and stir until completely melted and smooth.

Pour the fudge mixture into the prepared baking pan and spread evenly.

Sprinkle the toasted hazelnuts evenly over the top of the fudge, then gently press them into the surface. Sprinkle with sea salt flakes.

Let the fudge cool completely at room temperature, then refrigerate for at least 2 hours to firm up.

Once firm, use the parchment paper overhang to lift the fudge from the pan. Cut into squares and serve.