300g granulated sugar
240g double cream
80g salted butter
Mix the sugar and water in a clean pan, bring slowly to a boil.
Continue to boil until the sugar turns to a rich red/brown colour.
Pour in the cream and whisk vigorously for a few minutes.
Add the butter and mix well.
Allow to cool and use.
This recipe makes a pouring sauce. If you want a thicker fudge to fill cupcakes with then reduce the amount of double cream to 120g.