Salted fudge

• 200 g castor sugar
• 65 g salted butter
• 65 ml full cream milk
• pinch salt

• 100 g condensed milk
• 2 ml vanilla essence

• 440 g Dalewood Estate traditional Camembert cheese – 55 g per serving
• 160 g (8 pieces) mosbolletjie bread – 1 mosbolletjie per serving
• 40 ml guava foam – 5 ml per serving
• 80 g caramel popcorn – 10 g per serving

Spray a 16 × 20 cm kidney tray with nonstick cooking spray. Heat the sugar, butter, milk and salt, and stir over low heat until the sugar is dissolved. When the sugar is dissolved, add the condensed milk and vanilla essence. Using a sugar thermometer, cook to 115°C. Transfer the mixture to the bowl of an electric beater and beat with the paddle attachment on medium speed. Beat until the mixture is creamy and has cooled down. Pour the mixture into a tray and leave to set. Shave the fudge on a grater to serve. You will need 120 g – 15 g per serving.

To assemble, place a 55 g piece of Camembert on each plate, and arrange with a mosbolletjie, 5 ml guava foam, 15 g salted fudge shavings and 10 g caramel popcorn.