Jersey Clotted Cream Fudge with Jersey Sea Salt

Line an 8x8 inch square baking tin with parchment paper, leaving an overhang on the sides.

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

Bring the mixture to a boil, stirring occasionally to prevent burning. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 115°C (240°F), known as the soft-ball stage. This usually takes around 15-20 minutes.

Remove the saucepan from the heat and let it cool for a minute or two. Then, add the chopped white chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.

Gently fold in the Jersey clotted cream, being careful not to overmix. You want to keep some of the clotted cream texture.

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

Sprinkle the Jersey sea salt evenly over the top of the fudge.

Let the fudge cool completely at room temperature for at least 2-3 hours, or preferably overnight. This allows it to set properly.

Once the fudge is firm, use the parchment paper overhang to lift it out of the tin. Cut the fudge into squares and serve.