Jersey Clotted Cream Fudge with Sea Salt and Caramelised Jersey Royals

Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line an 8x8 inch baking tin with baking paper, leaving an overhang for easy removal.

Prepare the caramelised Jersey Royals: In a medium-sized frying pan, melt the 25g of Jersey butter over medium heat. Add the diced Jersey Royals and cook for 5-7 minutes, stirring occasionally, until lightly browned.

Add the caster sugar to the potatoes and continue to cook, stirring constantly, until the sugar has melted and the potatoes are coated in a rich caramel. Be careful not to burn the sugar. Remove from heat and set aside to cool slightly.

Make the fudge: In a heavy-bottomed saucepan, combine the granulated sugar, 50g softened Jersey butter, and Jersey milk. Heat over medium heat, stirring constantly until the sugar is dissolved.

Bring the mixture to a boil, then reduce the heat to low and continue to cook, stirring occasionally, until the mixture reaches the soft-ball stage (115°C - 116°C on a candy thermometer). If you don't have a thermometer, drop a small amount of the mixture into a glass of cold water. It should form a soft, pliable ball.

Remove the saucepan from the heat and stir in the Jersey clotted cream and vanilla extract (if using). Stir vigorously until the clotted cream is fully incorporated and the mixture is smooth and glossy. Be careful not to overmix.

Gently fold in the caramelised Jersey Royals, ensuring they are evenly distributed throughout the fudge mixture.

Pour the fudge mixture into the prepared baking tin and spread evenly. Sprinkle the sea salt flakes over the top.

Let the fudge cool completely at room temperature, then refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely.

Once set, remove the fudge from the tin using the baking paper overhang. Cut into squares and serve.