2¾ cups sugar
2 cups fresh cream
Pinch of salt
1 tbsp cocoa
Place all ingredients in a large frying pan and cook over a low heat, stirring constantly with a wooden spoon until the sugar melts. Bring to the boil, stirring only occasionally, until mixture reaches the soft ball stage (a little fudge dropped in cold water forms a soft but cohesive ball). Transfer mixture to a stainless steel bowl and beat briskly with the wooden spoon for a minute or until fudge thickens slightly. Spread into a greased dish, ensuring the fudge is at least 2cm high. (If your dish is too big, only spread fudge at one end.)
Cool slightly before slicing.
Variation: For Honey Fudge, substitute cocoa for 2 tbsp honey.