Sweet and salty caramel fudge

3 dl heavy cream 2.5 dl granulated sugar 3 teaspoons vanilla sugar 1 dl light syrup 100 g white chocolate (coarsely chopped or chocolate chips) 50 g butter 0.5 teaspoon flaky salt Optional flaky salt for garnish

The recipe yields about 40 pieces.

Line a baking pan (30x15 cm) with parchment paper and prepare all ingredients.

• 1.
  1.
  Pour the heavy cream, granulated sugar, vanilla sugar, and light syrup into a heavy-bottomed saucepan. Let the mixture boil until it reaches 120 degrees Celsius, stirring gently occasionally but avoid scraping the bottom of the pan.
• 2.
  2.
  Remove the pan from the heat and add the chocolate, butter, and flaky salt. Stir until everything is completely melted and you have a smooth mixture in the pan.
• 3.
  3.
  Pour the fudge mixture into the pan and spread it out evenly. Optionally garnish with flaky salt and then place in the refrigerator to set. This takes about 30 minutes.
• 4.
  4.
  Cut into about 40 pieces, serve immediately, and enjoy!

• •
  You can store your sweet and salty caramel fudge in an airtight container for up to two months at room temperature or even longer in the refrigerator. To prevent the pieces from sticking together, you can wrap them individually in wax paper.
• •
  If you want to make a vegan version of the sweet and salty caramel fudge, replace the heavy cream, butter, and white chocolate with plant-based alternatives. It is important that the cream is whipable, even though it should not be whipped before being added to the saucepan.