Jersey Milk Fudge with Sea Salt and Jersey Royal Dust

Prepare your baking pan: Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Cook the potatoes: Boil the Jersey Royal potato until cooked through. Allow to cool completely, then grate with a microplane to create a fine dust and set aside.

Combine ingredients: In a medium saucepan, combine the heavy cream, butter, granulated sugar, brown sugar, and Jersey milk.

Cook the fudge: Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Continue to cook, stirring frequently, until the mixture reaches 235°F (113°C) on a candy thermometer or a soft-ball stage. If you don't have a thermometer, drop a small amount of the mixture into a cup of cold water. If it forms a soft ball that you can flatten, it's ready.

Remove from heat: Remove the saucepan from the heat and stir in the vanilla extract and Jersey Royal dust. Be careful as it will splutter when stirred.

Beat the fudge: Let the mixture cool slightly for a minute or two, then beat vigorously with a wooden spoon until the fudge starts to thicken and lose its glossy sheen. This will take a few minutes. Do not overbeat.

Pour into pan: Immediately pour the fudge into the prepared baking pan and spread it evenly.

Sprinkle with salt: Sprinkle the top of the fudge with sea salt flakes.

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

Cut and serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut into squares and serve. Fudge is best stored in an airtight container in the refrigerator.