- 4 cups soft brown sugar
- 3 cups double-thick cream
- 1/2 a vanilla pod
Pour the brown sugar into a deep saucepan and add the double-thick cream. Melt over medium heat.
Bring to a boil and simmer over a low heat for 5 - 10 minutes, stirring with a wooden spoon until the sugar has completely dissolved.
Remove from the heat, add salt and seeds from half a vanilla pod.
Beat the caramel sauce with a wooden spoon for 5 minutes to cool slightly. Pour it into a greaseproof container and allow at least 2 hours to settle.
Serve the soft fudge as a snack with fresh figs and a glass of bubbly, or as a desert with a glass of ice-cold sherry.
Cook's note: You can also serve the caramel sauce as is with fresh figs.
Replace the vanilla by adding flavours such as chocolate, candied ginger, lemon rind, freshly ground black pepper or freshly chopped thyme, or add a handful of chopped walnuts or macadamia nuts.