Salted butter fudge

for about 36 squares

For the fudge:
g. 450 caster sugar
g, 125 fresh cream
g. 150 salted butter
g. 25 corn syrup (light corn syrup) or golden syrup
n. 1 teaspoon vanilla extract

Method:
Pour into a large saucepan sugar, cream, salted butter and syrup and heat to 118°C. As soon as temperature is reached, remove the pan from the heat and allow to cool for ten minutes without stirring. Add the vanilla extract and salt flower and mix with electric whisk until the mixture begins to harden and separate from the sides of the pan (I use 8-10 minutes), you will find that the whips will begin to make a little 'hard work. Pour into a square mold.