Jersey Butter Fudge with Sea Salt & Potato Candy

Grease an 8x8 inch square baking pan with butter and line with parchment paper, leaving an overhang on two sides for easy removal.

In a heavy-bottomed saucepan, combine the Jersey butter, granulated sugar, brown sugar, and Jersey milk. Cook over medium heat, stirring constantly until the sugar is dissolved.

Bring the mixture to a boil, stirring occasionally. Once boiling, insert a candy thermometer and continue to cook, without stirring, until the mixture reaches 245°F (118°C), the firm-ball stage.

Remove the saucepan from the heat and immediately stir in the mashed Jersey Royal potato and vanilla extract. Be careful as the mixture will be very hot.

Beat the mixture vigorously with a wooden spoon until it thickens and loses its glossy sheen. This can take a few minutes. You want it to start setting up but not be completely solid. It should be thick enough to hold its shape when dropped from the spoon.

Quickly pour the fudge into the prepared baking pan and spread evenly.

Sprinkle the top generously with flaky sea salt.

Let the fudge cool completely at room temperature for at least 2 hours, or preferably overnight, before cutting into squares.

To cut, lift the fudge out of the pan using the parchment paper overhang. Use a sharp knife to cut into desired sized squares.