Caramel & Almond Fudge

Line a 8-inch square pan with waxed (greaseproof) paper or plastic wrap.

Place the sugar, cream and salt in a large saucepan and cook, stirring, over low heat, until the sugar melts. Bring to boiling point and cook, without stirring, until the mixture reaches the soft ball stage.* If crystals form on the edge of the pan, brush them off with warm water, using a pastry brush. Let the mixture cool (to 110 degrees F, if using a thermometer).

Transfer to a bowl and beat until the fudge is thick and creamy, about 5 minutes. Stir in the chopped almonds and pour into the prepared pan. Refrigerate for 2 hours. Cut into 1-1 1/2 inch squares.

*The soft ball stage is reached when a little of the mixture, dropped in cold water, forms a cohesive but still soft ball. If using a thermometer, the mixture should be 236-238 degrees F.